DM, E., Y, Z., H, Z., J, C., Z, Y., & Y, X. (2026). Fabricating bilayer films enriched with ultrasound-assisted chitosan/lecithin/cinnamon essential oil nanoemulsions for salmon fillets preservation. Food chemistry, 521, 149890. https://doi.org/10.1016/j.foodchem.2026.149890
Παραπομπή σε μορφή Chicago (17η εκδ.)DM, El-Sherif, Zhao Y, Zhang H, Cheng J, Yu Z, και Xie Y. "Fabricating Bilayer Films Enriched with Ultrasound-assisted Chitosan/lecithin/cinnamon Essential Oil Nanoemulsions for Salmon Fillets Preservation." Food Chemistry 521 (2026): 149890. https://doi.org/10.1016/j.foodchem.2026.149890.
Παραπομπή σε μορφή MLA (9th εκδ.)DM, El-Sherif, et al. "Fabricating Bilayer Films Enriched with Ultrasound-assisted Chitosan/lecithin/cinnamon Essential Oil Nanoemulsions for Salmon Fillets Preservation." Food Chemistry, vol. 521, 2026, p. 149890, https://doi.org/10.1016/j.foodchem.2026.149890.