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Tan PY, Tey BT, Chan ES, Lai OM, Chang HW, Tan TB, Liu Y, Wang Y, Tan CP. Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate. Foods. 2021; 10(2):358. https://doi.org/10.3390/foods10020358

Tan, Phui Yee, Beng Ti Tey, Eng Seng Chan, Oi Ming Lai, Hon Weng Chang, Tai Boon Tan, Yuanfa Liu, Yong Wang, and Chin Ping Tan. 2021. "Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate" Foods 10, no. 2: 358. https://doi.org/10.3390/foods10020358

Tan, P. Y., Tey, B. T., Chan, E. S., Lai, O. M., Chang, H. W., Tan, T. B., Liu, Y., Wang, Y., & Tan, C. P. (2021). Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate. Foods, 10(2), 358. https://doi.org/10.3390/foods10020358