APA (7th ed.) Citation

Li, Z., Peng, S., Chen, X., Zhu, Y., Zou, L., Liu, W., & Liu, C. (2018). Pluronics modified liposomes for curcumin encapsulation: Sustained release, stability and bioaccessibility. Food research international, 108, 246-253. https://doi.org/10.1016/j.foodres.2018.03.048

Chicago Style (17th ed.) Citation

Li, Zi-ling, Sheng-feng Peng, Xing Chen, Yu-qing Zhu, Li-qiang Zou, Wei Liu, and Cheng-mei Liu. "Pluronics Modified Liposomes for Curcumin Encapsulation: Sustained Release, Stability and Bioaccessibility." Food Research International 108 (2018): 246-253. https://doi.org/10.1016/j.foodres.2018.03.048.

MLA (9th ed.) Citation

Li, Zi-ling, et al. "Pluronics Modified Liposomes for Curcumin Encapsulation: Sustained Release, Stability and Bioaccessibility." Food Research International, vol. 108, 2018, pp. 246-253, https://doi.org/10.1016/j.foodres.2018.03.048.