APA (7th ed.) Citation

LD, D., M, U., & VS, E. (2025). Effect of the addition of Chachafruto flour on the stability of oil-in-water emulsions and the physicochemical properties of spray-drying microcapsules. Food chemistry, 462, 141025. https://doi.org/10.1016/j.foodchem.2024.141025

Chicago Style (17th ed.) Citation

LD, Daza, Umaña M, and Eim VS. "Effect of the Addition of Chachafruto Flour on the Stability of Oil-in-water Emulsions and the Physicochemical Properties of Spray-drying Microcapsules." Food Chemistry 462 (2025): 141025. https://doi.org/10.1016/j.foodchem.2024.141025.

MLA (9th ed.) Citation

LD, Daza, et al. "Effect of the Addition of Chachafruto Flour on the Stability of Oil-in-water Emulsions and the Physicochemical Properties of Spray-drying Microcapsules." Food Chemistry, vol. 462, 2025, p. 141025, https://doi.org/10.1016/j.foodchem.2024.141025.