R., S., P., T., P., K., & N., U. (2017). Microencapsulation of white champaca (Michelia alba D.C.) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma.
Chicago Style CitationR., Samakradhamrongthai, Thakeow P., Kopermsub P., and Utama-ang N. Microencapsulation of White Champaca (Michelia Alba D.C.) Extract Using Octenyl Succinic Anhydride (OSA) Starch for Controlled Release Aroma. 2017.
MLA CitationR., Samakradhamrongthai, Thakeow P., Kopermsub P., and Utama-ang N. Microencapsulation of White Champaca (Michelia Alba D.C.) Extract Using Octenyl Succinic Anhydride (OSA) Starch for Controlled Release Aroma. 2017.
Warning: These citations may not always be 100% accurate.