Lara, V.M.; Gliemmo, M.F.; Vallejo, M.; GarcÃa González, M.d.C.; Alfaro RodrÃguez, M.d.C.; Campos, C.A.
Use of the Glycolipopeptid Biosurfactant Produced by Lactiplantibacillus plantarum Tw226 to Formulate Functional Cinnamon Bark Essential Oil Emulsions. Foods 2025, 14, 1540.
https://doi.org/10.3390/foods14091540
AMA Style
Lara VM, Gliemmo MF, Vallejo M, GarcÃa González MdC, Alfaro RodrÃguez MdC, Campos CA.
Use of the Glycolipopeptid Biosurfactant Produced by Lactiplantibacillus plantarum Tw226 to Formulate Functional Cinnamon Bark Essential Oil Emulsions. Foods. 2025; 14(9):1540.
https://doi.org/10.3390/foods14091540
Chicago/Turabian Style
Lara, Virginia M., MarÃa F. Gliemmo, Marisol Vallejo, MarÃa del Carmen GarcÃa González, MarÃa del Carmen Alfaro RodrÃguez, and Carmen A. Campos.
2025. "Use of the Glycolipopeptid Biosurfactant Produced by Lactiplantibacillus plantarum Tw226 to Formulate Functional Cinnamon Bark Essential Oil Emulsions" Foods 14, no. 9: 1540.
https://doi.org/10.3390/foods14091540
APA Style
Lara, V. M., Gliemmo, M. F., Vallejo, M., GarcÃa González, M. d. C., Alfaro RodrÃguez, M. d. C., & Campos, C. A.
(2025). Use of the Glycolipopeptid Biosurfactant Produced by Lactiplantibacillus plantarum Tw226 to Formulate Functional Cinnamon Bark Essential Oil Emulsions. Foods, 14(9), 1540.
https://doi.org/10.3390/foods14091540
