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	Physical and antimicrobial properties of thyme oil emulsions stabilized by ovalbumin and gum arabic
	Niu, Fuge[1]; Pan, Weichun[1]; Su, Yujie[2]; Yang, Yanjun[2]
	2016
卷号	212页码:138
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/5534205
专题	浙江工商大学
作者单位	1.[1]Zhejiang Gongshang Univ, Food Safety Key Lab Zhejiang Prov, Sch Food Sci & Biotechnol, Hangzhou 310018, Zhejiang, Peoples R China 2.[2]Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
推荐引用方式 GB/T 7714	Niu, Fuge[1],Pan, Weichun[1],Su, Yujie[2],et al. Physical and antimicrobial properties of thyme oil emulsions stabilized by ovalbumin and gum arabic[J],2016,212:138.
APA	Niu, Fuge[1],Pan, Weichun[1],Su, Yujie[2],&Yang, Yanjun[2].(2016).Physical and antimicrobial properties of thyme oil emulsions stabilized by ovalbumin and gum arabic.,212,138.
MLA	Niu, Fuge[1],et al."Physical and antimicrobial properties of thyme oil emulsions stabilized by ovalbumin and gum arabic".212(2016):138.

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