Wang, H.; Dong, Q.; Wang, W.; Chen, J.; Wang, W.; Fang, Z.; Zhao, R.
Ultrasound-Assisted Preparation of Chitosan Oligosaccharide-Stabilized Thyme Oil-in-Water Nanoemulsions: Enhanced Storage Stability and Antimicrobial Properties. Foods 2025, 14, 2930.
https://doi.org/10.3390/foods14172930
AMA Style
Wang H, Dong Q, Wang W, Chen J, Wang W, Fang Z, Zhao R.
Ultrasound-Assisted Preparation of Chitosan Oligosaccharide-Stabilized Thyme Oil-in-Water Nanoemulsions: Enhanced Storage Stability and Antimicrobial Properties. Foods. 2025; 14(17):2930.
https://doi.org/10.3390/foods14172930
Chicago/Turabian Style
Wang, Hao, Qirong Dong, Wenyue Wang, Jin Chen, Wenjun Wang, Zhongxiang Fang, and Runan Zhao.
2025. "Ultrasound-Assisted Preparation of Chitosan Oligosaccharide-Stabilized Thyme Oil-in-Water Nanoemulsions: Enhanced Storage Stability and Antimicrobial Properties" Foods 14, no. 17: 2930.
https://doi.org/10.3390/foods14172930
APA Style
Wang, H., Dong, Q., Wang, W., Chen, J., Wang, W., Fang, Z., & Zhao, R.
(2025). Ultrasound-Assisted Preparation of Chitosan Oligosaccharide-Stabilized Thyme Oil-in-Water Nanoemulsions: Enhanced Storage Stability and Antimicrobial Properties. Foods, 14(17), 2930.
https://doi.org/10.3390/foods14172930