W/O Nano‐Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil

W/O Nano‐Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil
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DOI:
10.1002/ejlt.201700471
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发表时间:
2018
期刊:
European journal of food science and technology
影响因子:
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通讯作者:
Lianliang Liu
Lianliang Liu
中科院分区:
--
文献类型:
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作者:
Lingyi Liu;Zhou Jin;Min Wang;Wangyang Shen;Zhenzhou Zhu;Zhan Wang;Lianliang Liu

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