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	Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions
	Wu, Qian; Uluata, Sibel; Cui, Leqi; Wang, Chao; Li, Dongsheng; Mcclements, Julian; Decker, Eric A.
刊名	FOOD & FUNCTION
	2016
卷号	7期号:[db:dc_citation_issue]页码:3590-3598
ISSN号	2042-6496
DOI	[db:dc_identifier_doi]
URL标识	查看原文
WOS记录号	[DB:DC_IDENTIFIER_WOSID]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/3229979
专题	西安交通大学
推荐引用方式 GB/T 7714	Wu, Qian,Uluata, Sibel,Cui, Leqi,et al. Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions[J]. FOOD & FUNCTION,2016,7([db:dc_citation_issue]):3590-3598.
APA	Wu, Qian.,Uluata, Sibel.,Cui, Leqi.,Wang, Chao.,Li, Dongsheng.,...&Decker, Eric A..(2016).Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions.FOOD & FUNCTION,7([db:dc_citation_issue]),3590-3598.
MLA	Wu, Qian,et al."Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions".FOOD & FUNCTION 7.[db:dc_citation_issue](2016):3590-3598.

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