Gao, Z.; Ji, Z.; Wang, L.; Deng, Q.; Quek, S.Y.; Liu, L.; Dong, X.
Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface. Foods 2023, 12, 1287.
https://doi.org/10.3390/foods12061287
AMA Style
Gao Z, Ji Z, Wang L, Deng Q, Quek SY, Liu L, Dong X.
Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface. Foods. 2023; 12(6):1287.
https://doi.org/10.3390/foods12061287
Chicago/Turabian Style
Gao, Zhihui, Zhongyan Ji, Leixi Wang, Qianchun Deng, Siew Young Quek, Liang Liu, and Xuyan Dong.
2023. "Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface" Foods 12, no. 6: 1287.
https://doi.org/10.3390/foods12061287
APA Style
Gao, Z., Ji, Z., Wang, L., Deng, Q., Quek, S. Y., Liu, L., & Dong, X.
(2023). Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface. Foods, 12(6), 1287.
https://doi.org/10.3390/foods12061287