Yao, X.; Li, W.; Guo, J.; Han, F.; Usman, M.; Wu, L.
Innovative Preparation of Salted Duck Egg White Lysozyme Functional Film and Its Application in Fresh Storage of Small Nectarines. Colloids Interfaces 2025, 9, 74.
https://doi.org/10.3390/colloids9060074
AMA Style
Yao X, Li W, Guo J, Han F, Usman M, Wu L.
Innovative Preparation of Salted Duck Egg White Lysozyme Functional Film and Its Application in Fresh Storage of Small Nectarines. Colloids and Interfaces. 2025; 9(6):74.
https://doi.org/10.3390/colloids9060074
Chicago/Turabian Style
Yao, Xinjun, Wanrong Li, Jun Guo, Fangkai Han, Muhammad Usman, and Lipeng Wu.
2025. "Innovative Preparation of Salted Duck Egg White Lysozyme Functional Film and Its Application in Fresh Storage of Small Nectarines" Colloids and Interfaces 9, no. 6: 74.
https://doi.org/10.3390/colloids9060074
APA Style
Yao, X., Li, W., Guo, J., Han, F., Usman, M., & Wu, L.
(2025). Innovative Preparation of Salted Duck Egg White Lysozyme Functional Film and Its Application in Fresh Storage of Small Nectarines. Colloids and Interfaces, 9(6), 74.
https://doi.org/10.3390/colloids9060074