TAN, Y., WU, S., YANG, H., YUAN, X., & PAN, Y. Optimization in High-pressure Microfluidics Preparation of Black Pepper Essential Oil Nanoemulsion by Response Surface Methodology and Its Component Analysis. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationTAN, Yaxin, Song WU, Hanyue YANG, Xiaoya YUAN, and Yonggui PAN. Optimization in High-pressure Microfluidics Preparation of Black Pepper Essential Oil Nanoemulsion by Response Surface Methodology and Its Component Analysis. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationTAN, Yaxin, et al. Optimization in High-pressure Microfluidics Preparation of Black Pepper Essential Oil Nanoemulsion by Response Surface Methodology and Its Component Analysis. The editorial department of Science and Technology of Food Industry.