Effect of Emulsification Process on Multiple Lipid Particles Encapsulating Both Coenzyme Q10 and Tea Polyphenols
出版年份 2014 全文链接
标题
Effect of Emulsification Process on Multiple Lipid Particles Encapsulating Both Coenzyme Q10 and Tea Polyphenols
作者
关键词
-
出版物
JOURNAL OF FOOD PROCESS ENGINEERING
Volume 38, Issue 2, Pages 144-154
出版商
Wiley
发表日期
2014-10-15
DOI
10.1111/jfpe.12138
参考文献
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