APA (7th ed.) Citation

Noori, S., Zeynali, F., & Almasi, H. (2018). Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food control, 84, 312-320. https://doi.org/10.1016/j.foodcont.2017.08.015

Chicago Style (17th ed.) Citation

Noori, Soheila, Fariba Zeynali, and Hadi Almasi. "Antimicrobial and Antioxidant Efficiency of Nanoemulsion-based Edible Coating Containing Ginger (Zingiber Officinale) Essential Oil and Its Effect on Safety and Quality Attributes of Chicken Breast Fillets." Food Control 84 (2018): 312-320. https://doi.org/10.1016/j.foodcont.2017.08.015.

MLA (9th ed.) Citation

Noori, Soheila, et al. "Antimicrobial and Antioxidant Efficiency of Nanoemulsion-based Edible Coating Containing Ginger (Zingiber Officinale) Essential Oil and Its Effect on Safety and Quality Attributes of Chicken Breast Fillets." Food Control, vol. 84, 2018, pp. 312-320, https://doi.org/10.1016/j.foodcont.2017.08.015.