Bleoanca, I.; Lanciu, A.; Patrașcu, L.; Ceoromila, A.; Borda, D.
Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini. Membranes 2022, 12, 326.
https://doi.org/10.3390/membranes12030326
AMA Style
Bleoanca I, Lanciu A, Patrașcu L, Ceoromila A, Borda D.
Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini. Membranes. 2022; 12(3):326.
https://doi.org/10.3390/membranes12030326
Chicago/Turabian Style
Bleoanca, Iulia, Andreea Lanciu, Livia Patrașcu, Alina Ceoromila, and Daniela Borda.
2022. "Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini" Membranes 12, no. 3: 326.
https://doi.org/10.3390/membranes12030326
APA Style
Bleoanca, I., Lanciu, A., Patrașcu, L., Ceoromila, A., & Borda, D.
(2022). Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini. Membranes, 12(3), 326.
https://doi.org/10.3390/membranes12030326