Djerri, R.; Merniz, S.; D’Elia, M.; Aissani, N.; Khemili, A.; Abou Mustapha, M.; Rastrelli, L.; Himed, L.
Ultrasound-Enhanced Ionotropic Gelation of Pectin for Lemon Essential Oil Encapsulation: Morphological Characterization and Application in Fresh-Cut Apple Preservation. Foods 2025, 14, 1968.
https://doi.org/10.3390/foods14111968
AMA Style
Djerri R, Merniz S, D’Elia M, Aissani N, Khemili A, Abou Mustapha M, Rastrelli L, Himed L.
Ultrasound-Enhanced Ionotropic Gelation of Pectin for Lemon Essential Oil Encapsulation: Morphological Characterization and Application in Fresh-Cut Apple Preservation. Foods. 2025; 14(11):1968.
https://doi.org/10.3390/foods14111968
Chicago/Turabian Style
Djerri, Rofia, Salah Merniz, Maria D’Elia, Nadjwa Aissani, Aicha Khemili, Mohamed Abou Mustapha, Luca Rastrelli, and Louiza Himed.
2025. "Ultrasound-Enhanced Ionotropic Gelation of Pectin for Lemon Essential Oil Encapsulation: Morphological Characterization and Application in Fresh-Cut Apple Preservation" Foods 14, no. 11: 1968.
https://doi.org/10.3390/foods14111968
APA Style
Djerri, R., Merniz, S., D’Elia, M., Aissani, N., Khemili, A., Abou Mustapha, M., Rastrelli, L., & Himed, L.
(2025). Ultrasound-Enhanced Ionotropic Gelation of Pectin for Lemon Essential Oil Encapsulation: Morphological Characterization and Application in Fresh-Cut Apple Preservation. Foods, 14(11), 1968.
https://doi.org/10.3390/foods14111968