Guzmán-DÃaz, D.A.; Treviño-Garza, M.Z.; RodrÃguez-Romero, B.A.; Gallardo-Rivera, C.T.; Amaya-Guerra, C.A.; Báez-González, J.G.
Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis). Foods 2019, 8, 677.
https://doi.org/10.3390/foods8120677
AMA Style
Guzmán-DÃaz DA, Treviño-Garza MZ, RodrÃguez-Romero BA, Gallardo-Rivera CT, Amaya-Guerra CA, Báez-González JG.
Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis). Foods. 2019; 8(12):677.
https://doi.org/10.3390/foods8120677
Chicago/Turabian Style
Guzmán-DÃaz, Diana A., Mayra Z. Treviño-Garza, Beatriz A. RodrÃguez-Romero, Claudia T. Gallardo-Rivera, Carlos Abel Amaya-Guerra, and Juan G. Báez-González.
2019. "Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)" Foods 8, no. 12: 677.
https://doi.org/10.3390/foods8120677
APA Style
Guzmán-DÃaz, D. A., Treviño-Garza, M. Z., RodrÃguez-Romero, B. A., Gallardo-Rivera, C. T., Amaya-Guerra, C. A., & Báez-González, J. G.
(2019). Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis). Foods, 8(12), 677.
https://doi.org/10.3390/foods8120677
