He, J.; Chen, H.-Y.; Chen, H.; Wang, B.; Guo, F.; Zheng, Z.-P.
Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose. Foods 2022, 11, 2471.
https://doi.org/10.3390/foods11162471
AMA Style
He J, Chen H-Y, Chen H, Wang B, Guo F, Zheng Z-P.
Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose. Foods. 2022; 11(16):2471.
https://doi.org/10.3390/foods11162471
Chicago/Turabian Style
He, Jianfei, Huai-Yu Chen, Hongbin Chen, Baobei Wang, Fengxian Guo, and Zong-Ping Zheng.
2022. "Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose" Foods 11, no. 16: 2471.
https://doi.org/10.3390/foods11162471
APA Style
He, J., Chen, H. -Y., Chen, H., Wang, B., Guo, F., & Zheng, Z. -P.
(2022). Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose. Foods, 11(16), 2471.
https://doi.org/10.3390/foods11162471