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	Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide
	Wu, Jin-E.; Lin, Jun; Zhong, Qixin*
刊名	Food Hydrocolloids
	2014
卷号	39页码:144-150
关键词	Soluble soybean polysaccharide Thyme oil Antimicrobial delivery system Surface load Stability Antimicrobial activity
ISSN号	0268-005X
DOI	10.1016/j.foodhyd.2013.12.029
URL标识	查看原文
WOS记录号	WOS:000334848400018
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5577022
专题	武汉轻工大学
作者单位	[Wu, Jin-E.] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
推荐引用方式 GB/T 7714	Wu, Jin-E.,Lin, Jun,Zhong, Qixin*. Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide[J]. Food Hydrocolloids,2014,39:144-150.
APA	Wu, Jin-E.,Lin, Jun,&Zhong, Qixin*.(2014).Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide.Food Hydrocolloids,39,144-150.
MLA	Wu, Jin-E.,et al."Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide".Food Hydrocolloids 39(2014):144-150.

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