Lin, J.; Fan, S.; Ruan, Y.; Wu, D.; Yang, T.; Hu, Y.; Li, W.; Zou, L.
Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions. Foods 2023, 12, 1126.
https://doi.org/10.3390/foods12061126
AMA Style
Lin J, Fan S, Ruan Y, Wu D, Yang T, Hu Y, Li W, Zou L.
Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions. Foods. 2023; 12(6):1126.
https://doi.org/10.3390/foods12061126
Chicago/Turabian Style
Lin, Jie, Shasha Fan, Yuyue Ruan, Dingtao Wu, Ting Yang, Yichen Hu, Wei Li, and Liang Zou.
2023. "Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions" Foods 12, no. 6: 1126.
https://doi.org/10.3390/foods12061126
APA Style
Lin, J., Fan, S., Ruan, Y., Wu, D., Yang, T., Hu, Y., Li, W., & Zou, L.
(2023). Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions. Foods, 12(6), 1126.
https://doi.org/10.3390/foods12061126
