Information Journal Paper
APA:
Copy. (2019). Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability. FOOD HYDROCOLLOIDS, 87(-), 712-722. SID. https://sid.ir/paper/705561/en
Vancouver:
Copy. Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability. FOOD HYDROCOLLOIDS[Internet]. 2019;87(-):712-722. Available from: https://sid.ir/paper/705561/en
IEEE:
Copy, “Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability,” FOOD HYDROCOLLOIDS, vol. 87, no. -, pp. 712–722, 2019, [Online]. Available: https://sid.ir/paper/705561/en