Article Versions Notes

Liu Y, Fu D, Bi A, Wang S, Li X, Xu X, Song L. Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier. Foods. 2021; 10(5):917. https://doi.org/10.3390/foods10050917

Liu, Yunhang, Dongwen Fu, Anqi Bi, Siqi Wang, Xiang Li, Xianbing Xu, and Liang Song. 2021. "Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier" Foods 10, no. 5: 917. https://doi.org/10.3390/foods10050917

Liu, Y., Fu, D., Bi, A., Wang, S., Li, X., Xu, X., & Song, L. (2021). Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier. Foods, 10(5), 917. https://doi.org/10.3390/foods10050917