APA (7th ed.) Citation

NA, C., LR, S., EP, A., GC, P., DA, P., ÉNR, V., . . . AM, R. (2023). Use of maltodextrin, sweet potato flour, pectin and gelatin as wall material for microencapsulating Lactiplantibacillus plantarum by spray drying: Thermal resistance, in vitro release behavior, storage stability and physicochemical properties. Food research international (Ottawa, Ont.), 164, 112367. https://doi.org/10.1016/j.foodres.2022.112367

Chicago Style (17th ed.) Citation

NA, Costa, et al. "Use of Maltodextrin, Sweet Potato Flour, Pectin and Gelatin as Wall Material for Microencapsulating Lactiplantibacillus Plantarum by Spray Drying: Thermal Resistance, in Vitro Release Behavior, Storage Stability and Physicochemical Properties." Food Research International (Ottawa, Ont.) 164 (2023): 112367. https://doi.org/10.1016/j.foodres.2022.112367.

MLA (9th ed.) Citation

NA, Costa, et al. "Use of Maltodextrin, Sweet Potato Flour, Pectin and Gelatin as Wall Material for Microencapsulating Lactiplantibacillus Plantarum by Spray Drying: Thermal Resistance, in Vitro Release Behavior, Storage Stability and Physicochemical Properties." Food Research International (Ottawa, Ont.), vol. 164, 2023, p. 112367, https://doi.org/10.1016/j.foodres.2022.112367.