| 标题 |
 Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: Investigation of physical stability, physicochemical and oxidative properties of emulsions under the influence of the number of layers |
| 网址 | |
| DOI | |
| 其它 |
期刊：Current Research in Food Science 作者：Marziyeh Sepeidnameh; Ali Fazlara; Seyed Mohammad Hashem Hosseini; Mahdi Pourmahdi Borujeni 出版日期：2024-01-01 |
| 求助人 | |
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