Li, J.; Yang, Z.; Li, Z.; Wu, L.; Shen, J.; Wang, J.; Wang, P.
Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion. Foods 2022, 11, 1326.
https://doi.org/10.3390/foods11091326
AMA Style
Li J, Yang Z, Li Z, Wu L, Shen J, Wang J, Wang P.
Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion. Foods. 2022; 11(9):1326.
https://doi.org/10.3390/foods11091326
Chicago/Turabian Style
Li, Jianchao, Zongyun Yang, Zhen Li, Ling Wu, Juan Shen, Jinhua Wang, and Peng Wang.
2022. "Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion" Foods 11, no. 9: 1326.
https://doi.org/10.3390/foods11091326
APA Style
Li, J., Yang, Z., Li, Z., Wu, L., Shen, J., Wang, J., & Wang, P.
(2022). Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion. Foods, 11(9), 1326.
https://doi.org/10.3390/foods11091326