Article Versions Notes

Meng Y, Hang L, Fang S, Li Y, Xu X, Zhang F, Chen J. Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation. Foods. 2022; 11(12):1742. https://doi.org/10.3390/foods11121742

Meng, Yuecheng, Linyue Hang, Sheng Fang, Yanhua Li, Xuejiao Xu, Fan Zhang, and Jie Chen. 2022. "Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation" Foods 11, no. 12: 1742. https://doi.org/10.3390/foods11121742

Meng, Y., Hang, L., Fang, S., Li, Y., Xu, X., Zhang, F., & Chen, J. (2022). Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation. Foods, 11(12), 1742. https://doi.org/10.3390/foods11121742