| 标题 |
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 |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Siqi Zhao; Ziyi Wang; Xuefei Wang; Baohua Kong; Qian Liu; et al 出版日期:2023-08-24 |
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(2025-6-4)