Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability
出版年份 2021 全文链接
标题
Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability
作者
关键词
Ultrasonication, Pulicaria jaubertii, W/O emulsion, Antioxidant activity, Total phenolic content, Emulsion stability
出版物
FOOD CHEMISTRY
Volume 350, Issue -, Pages 129249
出版商
Elsevier BV
发表日期
2021-02-10
DOI
10.1016/j.foodchem.2021.129249
参考文献
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