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 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.
Warning: These citations may not always be 100% accurate.