Information Journal Paper
APA:
Copy. (2019). Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement. FOOD CHEMISTRY, 292(-), 134-143. SID. https://sid.ir/paper/692884/en
Vancouver:
Copy. Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement. FOOD CHEMISTRY[Internet]. 2019;292(-):134-143. Available from: https://sid.ir/paper/692884/en
IEEE:
Copy, “Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement,” FOOD CHEMISTRY, vol. 292, no. -, pp. 134–143, 2019, [Online]. Available: https://sid.ir/paper/692884/en