Zhao, S.; Wang, Z.; Wang, X.; Kong, B.; Liu, Q.; Xia, X.; Liu, H.
Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin. Foods 2023, 12, 3183.
https://doi.org/10.3390/foods12173183
AMA Style
Zhao S, Wang Z, Wang X, Kong B, Liu Q, Xia X, Liu H.
Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin. Foods. 2023; 12(17):3183.
https://doi.org/10.3390/foods12173183
Chicago/Turabian Style
Zhao, Siqi, Ziyi Wang, Xuefei Wang, Baohua Kong, Qian Liu, Xiufang Xia, and Haotian Liu.
2023. "Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin" Foods 12, no. 17: 3183.
https://doi.org/10.3390/foods12173183
APA Style
Zhao, S., Wang, Z., Wang, X., Kong, B., Liu, Q., Xia, X., & Liu, H.
(2023). Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin. Foods, 12(17), 3183.
https://doi.org/10.3390/foods12173183
