APA (7th ed.) Citation

Du, L., Liang, Y., Cui, S., Wei, J., Liu, J., Zhang, S., . . . Jiang, Y. (2026). Enzyme immobilization on nanomaterials in food industry: Current status and future perspectives. Critical Reviews in Food Science & Nutrition, 66(4), 811. https://doi.org/10.1080/10408398.2025.2533438

Chicago Style (17th ed.) Citation

Du, Lang, et al. "Enzyme Immobilization on Nanomaterials in Food Industry: Current Status and Future Perspectives." Critical Reviews in Food Science & Nutrition 66, no. 4 (2026): 811. https://doi.org/10.1080/10408398.2025.2533438.

MLA (9th ed.) Citation

Du, Lang, et al. "Enzyme Immobilization on Nanomaterials in Food Industry: Current Status and Future Perspectives." Critical Reviews in Food Science & Nutrition, vol. 66, no. 4, 2026, p. 811, https://doi.org/10.1080/10408398.2025.2533438.