Jancikova, S.; Dordevic, D.; Jamroz, E.; Behalova, H.; Tremlova, B.
Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract. Foods 2020, 9, 357.
https://doi.org/10.3390/foods9030357
AMA Style
Jancikova S, Dordevic D, Jamroz E, Behalova H, Tremlova B.
Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract. Foods. 2020; 9(3):357.
https://doi.org/10.3390/foods9030357
Chicago/Turabian Style
Jancikova, Simona, Dani Dordevic, Ewelina Jamroz, Hana Behalova, and Bohuslava Tremlova.
2020. "Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract" Foods 9, no. 3: 357.
https://doi.org/10.3390/foods9030357
APA Style
Jancikova, S., Dordevic, D., Jamroz, E., Behalova, H., & Tremlova, B.
(2020). Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract. Foods, 9(3), 357.
https://doi.org/10.3390/foods9030357