Characterization and bacteriostatic effects of β-cyclodextrin/quercetin inclusion compound nanofilms prepared by electrospinning.
- DOI
- 10.1016/j.foodchem.2020.127980
- Published
- 2021 Feb 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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BibTeX
@article{allodium:10.1016/j.foodchem.2020.127980,
title = {Characterization and bacteriostatic effects of β-cyclodextrin/quercetin inclusion compound nanofilms prepared by electrospinning.},
author = {Wang Z and Zou W and Liu L and Wang M and Li F and Shen W},
year = {2021},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2020.127980},
url = {https://doi.org/10.1016/j.foodchem.2020.127980}
}RIS
TY - JOUR TI - Characterization and bacteriostatic effects of β-cyclodextrin/quercetin inclusion compound nanofilms prepared by electrospinning. AU - Wang Z AU - Zou W AU - Liu L AU - Wang M AU - Li F AU - Shen W PY - 2021 JO - Food chemistry DO - 10.1016/j.foodchem.2020.127980 UR - https://doi.org/10.1016/j.foodchem.2020.127980 ER -
APA
Z, W., W, Z., L, L., M, W., F, L., & W, S. (2021). Characterization and bacteriostatic effects of β-cyclodextrin/quercetin inclusion compound nanofilms prepared by electrospinning.. Food chemistry. https://doi.org/10.1016/j.foodchem.2020.127980
Source records
- pubmed · retrieved 2026-09-27T12:09:35.229Z