Makiej, A.; Hochór, Z.; Smułek, W.; Kaczorek, E.
The Bioactivity and Physicochemical Properties of Emulsions Based on Tamanu, Moringa, and Inca Inchi Oils. Foods 2024, 13, 62.
https://doi.org/10.3390/foods13010062
AMA Style
Makiej A, Hochór Z, Smułek W, Kaczorek E.
The Bioactivity and Physicochemical Properties of Emulsions Based on Tamanu, Moringa, and Inca Inchi Oils. Foods. 2024; 13(1):62.
https://doi.org/10.3390/foods13010062
Chicago/Turabian Style
Makiej, Aleksandra, Zofia Hochór, Wojciech Smułek, and Ewa Kaczorek.
2024. "The Bioactivity and Physicochemical Properties of Emulsions Based on Tamanu, Moringa, and Inca Inchi Oils" Foods 13, no. 1: 62.
https://doi.org/10.3390/foods13010062
APA Style
Makiej, A., Hochór, Z., Smułek, W., & Kaczorek, E.
(2024). The Bioactivity and Physicochemical Properties of Emulsions Based on Tamanu, Moringa, and Inca Inchi Oils. Foods, 13(1), 62.
https://doi.org/10.3390/foods13010062