Samakradhamrongthai, R., Thakeow, P., Kopermsub, P., & Utama-ang, N. (2018). Microencapsulation of white champaca (Michelia alba D.C.) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma.
Chicago Style CitationSamakradhamrongthai, Rajnibhas, Prodpran Thakeow, Phikunthong Kopermsub, and Niramon Utama-ang. Microencapsulation of White Champaca (Michelia Alba D.C.) Extract Using Octenyl Succinic Anhydride (OSA) Starch for Controlled Release Aroma. 2018.
MLA引文Samakradhamrongthai, Rajnibhas, Prodpran Thakeow, Phikunthong Kopermsub, and Niramon Utama-ang. Microencapsulation of White Champaca (Michelia Alba D.C.) Extract Using Octenyl Succinic Anhydride (OSA) Starch for Controlled Release Aroma. 2018.
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