APA (7th ed.) Citation

R, S., PC, N., P, D., S, R., M, S., N, S., . . . K, S. (2024). Essential oil-nanoemulsion based edible coating: Innovative sustainable preservation method for fresh/fresh-cut fruits and vegetables. Food chemistry, 460(Pt 1), 140545. https://doi.org/10.1016/j.foodchem.2024.140545

Chicago Style (17th ed.) Citation

R, Sharma, et al. "Essential Oil-nanoemulsion Based Edible Coating: Innovative Sustainable Preservation Method for Fresh/fresh-cut Fruits and Vegetables." Food Chemistry 460, no. Pt 1 (2024): 140545. https://doi.org/10.1016/j.foodchem.2024.140545.

MLA (9th ed.) Citation

R, Sharma, et al. "Essential Oil-nanoemulsion Based Edible Coating: Innovative Sustainable Preservation Method for Fresh/fresh-cut Fruits and Vegetables." Food Chemistry, vol. 460, no. Pt 1, 2024, p. 140545, https://doi.org/10.1016/j.foodchem.2024.140545.