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	Preparation and physicochemical characterisation of resveratrol-ovalbumin microparticles
	Chen, Yangyang[1]; Li, Defeng[2]; Chen, Wanyi[3]; Zhang, Juan[4]
刊名	INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
	2015
卷号	50页码:2201-2207
关键词	Microparticles ovalbumin resveratrol solubility stability
ISSN号	0950-5423
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/2267473
专题	上海大学
作者单位	1.[1]Bright Dairy & Food Co Ltd, Ctr Technol, State Key Lab Dairy Biotechnol, Shanghai, Peoples R China. 2.Shanghai Univ, Sch Life Sci, Shanghai, Peoples R China. 3.[2]Bright Dairy & Food Co Ltd, Ctr Technol, State Key Lab Dairy Biotechnol, Shanghai, Peoples R China. 4.Shanghai Univ, Sch Life Sci, Shanghai, Peoples R China. 5.[3]Bright Dairy & Food Co Ltd, Ctr Technol, State Key Lab Dairy Biotechnol, Shanghai, Peoples R China. 6.[4]Bright Dairy & Food Co Ltd, Ctr Technol, State Key Lab Dairy Biotechnol, Shanghai, Peoples R China. 7.Shanghai Univ, Sch Life Sci, Shanghai, Peoples R China.
推荐引用方式 GB/T 7714	Chen, Yangyang[1],Li, Defeng[2],Chen, Wanyi[3],et al. Preparation and physicochemical characterisation of resveratrol-ovalbumin microparticles[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2015,50:2201-2207.
APA	Chen, Yangyang[1],Li, Defeng[2],Chen, Wanyi[3],&Zhang, Juan[4].(2015).Preparation and physicochemical characterisation of resveratrol-ovalbumin microparticles.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,50,2201-2207.
MLA	Chen, Yangyang[1],et al."Preparation and physicochemical characterisation of resveratrol-ovalbumin microparticles".INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 50(2015):2201-2207.

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