Co-encapsulation of α-tocopherol and resveratrol in oil-in-water emulsion stabilized by sodium caseinate: Impact of polysaccharide on the stability and bioaccessibility
Co-encapsulation of α-tocopherol and resveratrol in oil-in-water emulsion stabilized by sodium caseinate: Impact of polysaccharide on the stability and bioaccessibility
复制标题
DOI：
10.1016/j.jfoodeng.2019.109685
复制
发表时间：
2020
期刊：
影响因子：
--
通讯作者：
Li Liang
中科院分区：
文献类型：
--
作者：
Hao Cheng;Qi Fan;Tiancheng Liu;Wusigale;Li Liang
