Qiu, C.; Liu, Y.; Chen, C.; Lee, Y.Y.; Wang, Y.
Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility. Foods 2023, 12, 4431.
https://doi.org/10.3390/foods12244431
AMA Style
Qiu C, Liu Y, Chen C, Lee YY, Wang Y.
Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility. Foods. 2023; 12(24):4431.
https://doi.org/10.3390/foods12244431
Chicago/Turabian Style
Qiu, Chaoying, Yingwei Liu, Canfeng Chen, Yee Ying Lee, and Yong Wang.
2023. "Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility" Foods 12, no. 24: 4431.
https://doi.org/10.3390/foods12244431
APA Style
Qiu, C., Liu, Y., Chen, C., Lee, Y. Y., & Wang, Y.
(2023). Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility. Foods, 12(24), 4431.
https://doi.org/10.3390/foods12244431