APA način citiranja

Ahmadi, O., & Jafarizadeh-Malmiri, H. (2020). Green approach in food nanotechnology based on subcritical water: Effects of thyme oil and saponin on characteristics of the prepared oil in water nanoemulsions. Food Sci Biotechnol.

Čikaški stil citiranja

Ahmadi, Omid, i Hoda Jafarizadeh-Malmiri. "Green Approach in Food Nanotechnology Based On Subcritical Water: Effects of Thyme Oil and Saponin On Characteristics of the Prepared Oil in Water Nanoemulsions." Food Sci Biotechnol 2020.

MLA način citiranja

Ahmadi, Omid, i Hoda Jafarizadeh-Malmiri. "Green Approach in Food Nanotechnology Based On Subcritical Water: Effects of Thyme Oil and Saponin On Characteristics of the Prepared Oil in Water Nanoemulsions." Food Sci Biotechnol 2020.