Morales, E.; Burgos-Díaz, C.; Zúñiga, R.N.; Jorkowski, J.; Quilaqueo, M.; Rubilar, M.
Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying. Foods 2021, 10, 312.
https://doi.org/10.3390/foods10020312
AMA Style
Morales E, Burgos-Díaz C, Zúñiga RN, Jorkowski J, Quilaqueo M, Rubilar M.
Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying. Foods. 2021; 10(2):312.
https://doi.org/10.3390/foods10020312
Chicago/Turabian Style
Morales, Eduardo, César Burgos-Díaz, Rommy N. Zúñiga, Johanna Jorkowski, Marcela Quilaqueo, and Mónica Rubilar.
2021. "Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying" Foods 10, no. 2: 312.
https://doi.org/10.3390/foods10020312
APA Style
Morales, E., Burgos-Díaz, C., Zúñiga, R. N., Jorkowski, J., Quilaqueo, M., & Rubilar, M.
(2021). Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying. Foods, 10(2), 312.
https://doi.org/10.3390/foods10020312