QQ客服 官方微博 反馈留言

	Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions.
	Li, Yangyang; Jin, Hua; Sun, Xiaotong; Sun, Jingying; Liu, Chang; Liu, Chunhong; Xu, Jing
刊名	Nanomaterials
	2019
卷号	Vol.9 No.1页码:25
关键词	PROTEIN stability *EMULSIONS *INTERFACIAL tension *FOURIER transform infrared spectroscopy *RANDOM coil (Polymers)
ISSN号	2079-4991
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4741561
专题	湖南大学
作者单位	College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
推荐引用方式 GB/T 7714	Li, Yangyang,Jin, Hua,Sun, Xiaotong,et al. Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions.[J]. Nanomaterials,2019,Vol.9 No.1:25.
APA	Li, Yangyang.,Jin, Hua.,Sun, Xiaotong.,Sun, Jingying.,Liu, Chang.,...&Xu, Jing.(2019).Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions..Nanomaterials,Vol.9 No.1,25.
MLA	Li, Yangyang,et al."Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions.".Nanomaterials Vol.9 No.1(2019):25.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。