APA (7th ed.) Citation

SM, E., HS, E., AF, H., & AM, Y. (2024). Valorization of edible films based on chitosan/hydroxyethyl cellulose/olive leaf extract and TiO2-NPs for preserving sour cream. International journal of biological macromolecules, 268(Pt 1), 131727. https://doi.org/10.1016/j.ijbiomac.2024.131727

Chicago Style (17th ed.) Citation

SM, El-Sayed, El-Sayed HS, Hashim AF, and Youssef AM. "Valorization of Edible Films Based on Chitosan/hydroxyethyl Cellulose/olive Leaf Extract and TiO2-NPs for Preserving Sour Cream." International Journal of Biological Macromolecules 268, no. Pt 1 (2024): 131727. https://doi.org/10.1016/j.ijbiomac.2024.131727.

MLA (9th ed.) Citation

SM, El-Sayed, et al. "Valorization of Edible Films Based on Chitosan/hydroxyethyl Cellulose/olive Leaf Extract and TiO2-NPs for Preserving Sour Cream." International Journal of Biological Macromolecules, vol. 268, no. Pt 1, 2024, p. 131727, https://doi.org/10.1016/j.ijbiomac.2024.131727.