APA (7th ed.) Citation

Cortés-Camargo, S., Acuña-Avila, P. E., Rodríguez-Huezo, M. E., Román-Guerrero, A., Varela-Guerrero, V., & Pérez-Alonso, C. (2019). Effect of chia mucilage addition on oxidation and release kinetics of lemon essential oil microencapsulated using mesquite gum – Chia mucilage mixtures. Food research international, 116, 1010-1019. https://doi.org/10.1016/j.foodres.2018.09.040

Chicago Style (17th ed.) Citation

Cortés-Camargo, Stefani, Pedro Estanislao Acuña-Avila, María Eva Rodríguez-Huezo, Angélica Román-Guerrero, Victor Varela-Guerrero, and César Pérez-Alonso. "Effect of Chia Mucilage Addition on Oxidation and Release Kinetics of Lemon Essential Oil Microencapsulated Using Mesquite Gum – Chia Mucilage Mixtures." Food Research International 116 (2019): 1010-1019. https://doi.org/10.1016/j.foodres.2018.09.040.

MLA (9th ed.) Citation

Cortés-Camargo, Stefani, et al. "Effect of Chia Mucilage Addition on Oxidation and Release Kinetics of Lemon Essential Oil Microencapsulated Using Mesquite Gum – Chia Mucilage Mixtures." Food Research International, vol. 116, 2019, pp. 1010-1019, https://doi.org/10.1016/j.foodres.2018.09.040.