Zhou, Q.; Li, H.; Li, F.; Zhang, B.; Wu, X.; Wu, W.
Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study. Foods 2022, 11, 3896.
https://doi.org/10.3390/foods11233896
AMA Style
Zhou Q, Li H, Li F, Zhang B, Wu X, Wu W.
Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study. Foods. 2022; 11(23):3896.
https://doi.org/10.3390/foods11233896
Chicago/Turabian Style
Zhou, Qi, Helin Li, Fang Li, Benpeng Zhang, Xiaojuan Wu, and Wei Wu.
2022. "Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study" Foods 11, no. 23: 3896.
https://doi.org/10.3390/foods11233896
APA Style
Zhou, Q., Li, H., Li, F., Zhang, B., Wu, X., & Wu, W.
(2022). Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study. Foods, 11(23), 3896.
https://doi.org/10.3390/foods11233896