Li, Z., Hu, W., Dong, J., Azi, F., Xu, X., Tu, C., . . . Dong, M. The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties. Tsinghua University Press.
Chicago Style (17th ed.) CitationLi, Zhiyu, Wenxiu Hu, Jiajia Dong, Fidelis Azi, Xiao Xu, Chuanhai Tu, Sijie Tang, and Mingsheng Dong. The Use of Bacterial Cellulose from Kombucha to Produce Curcumin Loaded Pickering Emulsion with Improved Stability and Antioxidant Properties. Tsinghua University Press.
MLA (9th ed.) CitationLi, Zhiyu, et al. The Use of Bacterial Cellulose from Kombucha to Produce Curcumin Loaded Pickering Emulsion with Improved Stability and Antioxidant Properties. Tsinghua University Press.
Warning: These citations may not always be 100% accurate.