Rao, S.-Q.; Gao, X.-R.; Liu, H.; Wang, Z.-R.; Yang, Z.-Q.
Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil. Gels 2025, 11, 12.
https://doi.org/10.3390/gels11010012
AMA Style
Rao S-Q, Gao X-R, Liu H, Wang Z-R, Yang Z-Q.
Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil. Gels. 2025; 11(1):12.
https://doi.org/10.3390/gels11010012
Chicago/Turabian Style
Rao, Sheng-Qi, Xin-Ru Gao, Hui Liu, Zhi-Rong Wang, and Zhen-Quan Yang.
2025. "Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil" Gels 11, no. 1: 12.
https://doi.org/10.3390/gels11010012
APA Style
Rao, S.-Q., Gao, X.-R., Liu, H., Wang, Z.-R., & Yang, Z.-Q.
(2025). Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil. Gels, 11(1), 12.
https://doi.org/10.3390/gels11010012