Yong, H.; Liu, Y.; Yun, D.; Zong, S.; Jin, C.; Liu, J.
Chitosan Films Functionalized with Different Hydroxycinnamic Acids: Preparation, Characterization and Application for Pork Preservation. Foods 2021, 10, 536.
https://doi.org/10.3390/foods10030536
AMA Style
Yong H, Liu Y, Yun D, Zong S, Jin C, Liu J.
Chitosan Films Functionalized with Different Hydroxycinnamic Acids: Preparation, Characterization and Application for Pork Preservation. Foods. 2021; 10(3):536.
https://doi.org/10.3390/foods10030536
Chicago/Turabian Style
Yong, Huimin, Yunpeng Liu, Dawei Yun, Shuai Zong, Changhai Jin, and Jun Liu.
2021. "Chitosan Films Functionalized with Different Hydroxycinnamic Acids: Preparation, Characterization and Application for Pork Preservation" Foods 10, no. 3: 536.
https://doi.org/10.3390/foods10030536
APA Style
Yong, H., Liu, Y., Yun, D., Zong, S., Jin, C., & Liu, J.
(2021). Chitosan Films Functionalized with Different Hydroxycinnamic Acids: Preparation, Characterization and Application for Pork Preservation. Foods, 10(3), 536.
https://doi.org/10.3390/foods10030536