Ramos, M.; Mellinas, C.; Solaberrieta, I.; Garrigós, M.C.; Jiménez, A.
Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables. Foods 2021, 10, 665.
https://doi.org/10.3390/foods10030665
AMA Style
Ramos M, Mellinas C, Solaberrieta I, Garrigós MC, Jiménez A.
Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables. Foods. 2021; 10(3):665.
https://doi.org/10.3390/foods10030665
Chicago/Turabian Style
Ramos, Marina, Cristina Mellinas, Ignacio Solaberrieta, MarÃa Carmen Garrigós, and Alfonso Jiménez.
2021. "Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables" Foods 10, no. 3: 665.
https://doi.org/10.3390/foods10030665
APA Style
Ramos, M., Mellinas, C., Solaberrieta, I., Garrigós, M. C., & Jiménez, A.
(2021). Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables. Foods, 10(3), 665.
https://doi.org/10.3390/foods10030665