γ-Oryzanol nanoemulsions produced by a low-energy emulsification method: An evaluation of process parameters and physicochemical stability (EI收录) | |
Zhong, Jinfeng[1]; Liu, Xiong[1]; Wang, Yonghua[2]; Qin, Xiaoli[1, 3]; Li, Zeling[1] | |
刊名 | Food and Function
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2017 | |
卷号 | 8 |
关键词 | Biochemistry Chains Drug products Emulsification Fish Fish products Food storage |
URL标识 | 查看原文 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/2184130 |
专题 | 华南理工大学 |
作者单位 | 1.[1]College of Food Science, Southwest University, Chongqing, 400715, China 2.[2]School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China 3.[3]Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, China |
推荐引用方式 GB/T 7714 | Zhong, Jinfeng[1],Liu, Xiong[1],Wang, Yonghua[2],等. γ-Oryzanol nanoemulsions produced by a low-energy emulsification method: An evaluation of process parameters and physicochemical stability (EI收录)[J]. Food and Function,2017,8. |
APA | Zhong, Jinfeng[1],Liu, Xiong[1],Wang, Yonghua[2],Qin, Xiaoli[1, 3],&Li, Zeling[1].(2017).γ-Oryzanol nanoemulsions produced by a low-energy emulsification method: An evaluation of process parameters and physicochemical stability (EI收录).Food and Function,8. |
MLA | Zhong, Jinfeng[1],et al."γ-Oryzanol nanoemulsions produced by a low-energy emulsification method: An evaluation of process parameters and physicochemical stability (EI收录)".Food and Function 8(2017). |
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