APA (7th ed.) Citation

Deng, L., Kang, X., Liu, Y., Feng, F., & Zhang, H. (2017). Effects of surfactants on the formation of gelatin nanofibres for controlled release of curcumin. Food chemistry, 231, 70-77. https://doi.org/10.1016/j.foodchem.2017.03.027

Chicago Style (17th ed.) Citation

Deng, Lingli, Xuefan Kang, Yuyu Liu, Fengqin Feng, and Hui Zhang. "Effects of Surfactants on the Formation of Gelatin Nanofibres for Controlled Release of Curcumin." Food Chemistry 231 (2017): 70-77. https://doi.org/10.1016/j.foodchem.2017.03.027.

MLA (9th ed.) Citation

Deng, Lingli, et al. "Effects of Surfactants on the Formation of Gelatin Nanofibres for Controlled Release of Curcumin." Food Chemistry, vol. 231, 2017, pp. 70-77, https://doi.org/10.1016/j.foodchem.2017.03.027.