HIEN, L. T. M., & DAO, D. T. A. (2022). Antibacterial Activity of Black Pepper Essential Oil Nanoemulsion Formulated by Emulsion Phase Inversion Method. Current Research in Nutrition & Food Science, 10(1), 311-321.
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Cita Chicago Style (17a ed.)
HIEN, LY THI MINH, y DONG THI ANH DAO. "Antibacterial Activity of Black Pepper Essential Oil Nanoemulsion Formulated by Emulsion Phase Inversion Method."
Current Research in Nutrition & Food Science 10, no. 1 (2022): 311-321.
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Cita MLA (9a ed.)
HIEN, LY THI MINH, y DONG THI ANH DAO. "Antibacterial Activity of Black Pepper Essential Oil Nanoemulsion Formulated by Emulsion Phase Inversion Method."
Current Research in Nutrition & Food Science, vol. 10, no. 1, 2022, pp. 311-321.
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