Wang, Q.; Wei, H.; Deng, C.; Xie, C.; Huang, M.; Zheng, F.
Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion. Foods 2020, 9, 123.
https://doi.org/10.3390/foods9020123
AMA Style
Wang Q, Wei H, Deng C, Xie C, Huang M, Zheng F.
Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion. Foods. 2020; 9(2):123.
https://doi.org/10.3390/foods9020123
Chicago/Turabian Style
Wang, Qiang, Huaheng Wei, Chaofang Deng, Chenjing Xie, Meigui Huang, and Fuping Zheng.
2020. "Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion" Foods 9, no. 2: 123.
https://doi.org/10.3390/foods9020123
APA Style
Wang, Q., Wei, H., Deng, C., Xie, C., Huang, M., & Zheng, F.
(2020). Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion. Foods, 9(2), 123.
https://doi.org/10.3390/foods9020123