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	Effect of Palm Stearin Oil (PSO), Physical Fractionation Oil of Palm Stearin Oil (PPP) and Structured Lipids of Rich 1,3-dioleoyl-2- palmitoylglycerol (OPO) on the Stability in Different Emulsion Systems.
	Qiu, Hongtu; Ma, Lukai; Liang, Chengyun; Zhang, Hua*; Liu, Guo-qin*
刊名	JOURNAL OF OLEO SCIENCE
	2019
卷号	68期号:7页码:607-614
关键词	1,3-dioleoyl-2-palmitoyl glycerol emulsion stability palm stearin physical fractionation oil
ISSN号	1345-8957
DOI	10.5650/jos.ess19021
URL标识	查看原文
WOS记录号	WOS:000473283400002
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5694505
专题	南华大学
作者单位	1.[Qiu, Hongtu 2.Zhang, Hua 3.Liang, Chengyun] Yanbian Univ, Agron Food Sci & Technol, Yanji 133002, Peoples R China.
推荐引用方式 GB/T 7714	Qiu, Hongtu,Ma, Lukai,Liang, Chengyun,et al. Effect of Palm Stearin Oil (PSO), Physical Fractionation Oil of Palm Stearin Oil (PPP) and Structured Lipids of Rich 1,3-dioleoyl-2- palmitoylglycerol (OPO) on the Stability in Different Emulsion Systems.[J]. JOURNAL OF OLEO SCIENCE,2019,68(7):607-614.
APA	Qiu, Hongtu,Ma, Lukai,Liang, Chengyun,Zhang, Hua*,&Liu, Guo-qin*.(2019).Effect of Palm Stearin Oil (PSO), Physical Fractionation Oil of Palm Stearin Oil (PPP) and Structured Lipids of Rich 1,3-dioleoyl-2- palmitoylglycerol (OPO) on the Stability in Different Emulsion Systems..JOURNAL OF OLEO SCIENCE,68(7),607-614.
MLA	Qiu, Hongtu,et al."Effect of Palm Stearin Oil (PSO), Physical Fractionation Oil of Palm Stearin Oil (PPP) and Structured Lipids of Rich 1,3-dioleoyl-2- palmitoylglycerol (OPO) on the Stability in Different Emulsion Systems.".JOURNAL OF OLEO SCIENCE 68.7(2019):607-614.

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