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	Microencapsulation of fish oil using thiol-modified beta-lactoglobulin fibrils/chitosan complex: A study on the storage stability and in vitro release
	Chang, Hon Weng[1]; Tan, Tai Boon[1]; Tan, Phui Yee[1]; Abas, Faridah[2]; Lai, Oi Ming[3]; Wang, Yong[4]; Wang, Yonghua[5]; Nehdi, Imededdine Arbi[6]; Tan, Chin Ping[1]
	2018
卷号	80页码:186
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4446906
专题	暨南大学
作者单位	1.[1]Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Upm Serdang 43400, Selangor, Malaysia 2.[2]Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Sci, Upm Serdang 43400, Selangor, Malaysia 3.[3]Univ Putra Malaysia, Fac Biotechnol & Biomol Sci, Dept Bioproc Technol, Upm Serdang 43400, Selangor, Malaysia 4.[4]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China 5.[5]South China Univ Technol, Sch Food Sci & Engn, Guangdong Res Ctr Lipid Sci Appl Engn Technol, Guangzhou 510640, Guangdong, Peoples R China 6.[6]King Saud Univ, Dept Chem, Coll Sci, Riyadh, Saudi Arabia
推荐引用方式 GB/T 7714	Chang, Hon Weng[1],Tan, Tai Boon[1],Tan, Phui Yee[1],et al. Microencapsulation of fish oil using thiol-modified beta-lactoglobulin fibrils/chitosan complex: A study on the storage stability and in vitro release[J],2018,80:186.
APA	Chang, Hon Weng[1].,Tan, Tai Boon[1].,Tan, Phui Yee[1].,Abas, Faridah[2].,Lai, Oi Ming[3].,...&Tan, Chin Ping[1].(2018).Microencapsulation of fish oil using thiol-modified beta-lactoglobulin fibrils/chitosan complex: A study on the storage stability and in vitro release.,80,186.
MLA	Chang, Hon Weng[1],et al."Microencapsulation of fish oil using thiol-modified beta-lactoglobulin fibrils/chitosan complex: A study on the storage stability and in vitro release".80(2018):186.

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