X, L., X, W., J, X., B, Q., K, Y., D, Z., & L, S. (2026). Lipid phase behavior governs microstructural retention and sustained α-tocopherol release in pullulan composite films for walnut kernel preservation. Food research international (Ottawa, Ont.), 240, 119661. https://doi.org/10.1016/j.foodres.2026.119661
Παραπομπή σε μορφή Chicago (17η εκδ.)X, Liu, Wang X, Xia J, Qi B, Yao K, Zhou D, και Song L. "Lipid Phase Behavior Governs Microstructural Retention and Sustained α-tocopherol Release in Pullulan Composite Films for Walnut Kernel Preservation." Food Research International (Ottawa, Ont.) 240 (2026): 119661. https://doi.org/10.1016/j.foodres.2026.119661.
Παραπομπή σε μορφή MLA (9th εκδ.)X, Liu, et al. "Lipid Phase Behavior Governs Microstructural Retention and Sustained α-tocopherol Release in Pullulan Composite Films for Walnut Kernel Preservation." Food Research International (Ottawa, Ont.), vol. 240, 2026, p. 119661, https://doi.org/10.1016/j.foodres.2026.119661.