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	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
	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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