Wang, H.; Hu, H.; Zhang, X.; Zheng, L.; Ruan, J.; Cao, J.; Zhang, X.
Preparation, Physicochemical Characterization, and Antioxidant Activity of Naringin–Silk Fibroin–Alginate Microspheres and Application in Yogurt. Foods 2022, 11, 2147.
https://doi.org/10.3390/foods11142147
AMA Style
Wang H, Hu H, Zhang X, Zheng L, Ruan J, Cao J, Zhang X.
Preparation, Physicochemical Characterization, and Antioxidant Activity of Naringin–Silk Fibroin–Alginate Microspheres and Application in Yogurt. Foods. 2022; 11(14):2147.
https://doi.org/10.3390/foods11142147
Chicago/Turabian Style
Wang, Hongyue, Hao Hu, Xindi Zhang, Lijun Zheng, Jingxin Ruan, Jiaqing Cao, and Xiangrong Zhang.
2022. "Preparation, Physicochemical Characterization, and Antioxidant Activity of Naringin–Silk Fibroin–Alginate Microspheres and Application in Yogurt" Foods 11, no. 14: 2147.
https://doi.org/10.3390/foods11142147
APA Style
Wang, H., Hu, H., Zhang, X., Zheng, L., Ruan, J., Cao, J., & Zhang, X.
(2022). Preparation, Physicochemical Characterization, and Antioxidant Activity of Naringin–Silk Fibroin–Alginate Microspheres and Application in Yogurt. Foods, 11(14), 2147.
https://doi.org/10.3390/foods11142147