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	Effects of colloidal complexes formation between resveratrol and deamidated gliadin on the bioaccessibility and lipid oxidative stability
	Qiu, Chaoying[1]; Wang, Bin[2]; Wang, Yong[1]; Teng, Yinglai[1]
	2017
卷号	69页码:466
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/4297925
专题	暨南大学
作者单位	1.[1]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China 2.[2]South China Univ Technol, Plant Micro Nano Fiber Res Ctr, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Qiu, Chaoying[1],Wang, Bin[2],Wang, Yong[1],et al. Effects of colloidal complexes formation between resveratrol and deamidated gliadin on the bioaccessibility and lipid oxidative stability[J],2017,69:466.
APA	Qiu, Chaoying[1],Wang, Bin[2],Wang, Yong[1],&Teng, Yinglai[1].(2017).Effects of colloidal complexes formation between resveratrol and deamidated gliadin on the bioaccessibility and lipid oxidative stability.,69,466.
MLA	Qiu, Chaoying[1],et al."Effects of colloidal complexes formation between resveratrol and deamidated gliadin on the bioaccessibility and lipid oxidative stability".69(2017):466.

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