Article Versions Notes

Liu C, Jin H, Yu Y, Sun J, Zheng H, Zhang Y, Xu J, Zhu X. The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers. Nanomaterials. 2020; 10(6):1094. https://doi.org/10.3390/nano10061094

Liu, Chang, Hua Jin, Yue Yu, Jingying Sun, Huanyu Zheng, Yan Zhang, Jing Xu, and Xiuqing Zhu. 2020. "The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers" Nanomaterials 10, no. 6: 1094. https://doi.org/10.3390/nano10061094

Liu, C., Jin, H., Yu, Y., Sun, J., Zheng, H., Zhang, Y., Xu, J., & Zhu, X. (2020). The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers. Nanomaterials, 10(6), 1094. https://doi.org/10.3390/nano10061094