Mosquera, Á.; Montes, L.; Pena, C.A.; López-Pedrouso, M.; Sineiro, J.; Franco, D.
Chitosan–Olive Oil Oleogels for Food Applications: Physicochemical and Functional Properties. Foods 2025, 14, 3332.
https://doi.org/10.3390/foods14193332
AMA Style
Mosquera Á, Montes L, Pena CA, López-Pedrouso M, Sineiro J, Franco D.
Chitosan–Olive Oil Oleogels for Food Applications: Physicochemical and Functional Properties. Foods. 2025; 14(19):3332.
https://doi.org/10.3390/foods14193332
Chicago/Turabian Style
Mosquera, Álvaro, Leticia Montes, Carlos A. Pena, Maria López-Pedrouso, Jorge Sineiro, and Daniel Franco.
2025. "Chitosan–Olive Oil Oleogels for Food Applications: Physicochemical and Functional Properties" Foods 14, no. 19: 3332.
https://doi.org/10.3390/foods14193332
APA Style
Mosquera, Á., Montes, L., Pena, C. A., López-Pedrouso, M., Sineiro, J., & Franco, D.
(2025). Chitosan–Olive Oil Oleogels for Food Applications: Physicochemical and Functional Properties. Foods, 14(19), 3332.
https://doi.org/10.3390/foods14193332