Article Versions Notes

Li M, Li J, Huang Y, Gantumur M-A, Bilawal A, Qayum A, Jiang Z. Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways. Foods. 2022; 11(13):1848. https://doi.org/10.3390/foods11131848

Li, Meng, Jinzhe Li, Yuxuan Huang, Munkh-Amgalan Gantumur, Akhunzada Bilawal, Abdul Qayum, and Zhanmei Jiang. 2022. "Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways" Foods 11, no. 13: 1848. https://doi.org/10.3390/foods11131848

Li, M., Li, J., Huang, Y., Gantumur, M.-A., Bilawal, A., Qayum, A., & Jiang, Z. (2022). Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways. Foods, 11(13), 1848. https://doi.org/10.3390/foods11131848