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	Preparation, characterization, and antioxidant capacities of selenium nanoparticles stabilized using polysaccharide-protein complexes from Corbicula fluminea
	Wang, Yao-Yao[1]; Qiu, Wen-Yi[2]; Sun, Ling[3]; Ding, Zhi-Chao[4]; Yan, Jing-Kun[5]
刊名	FOOD BIOSCIENCE
	2018
卷号	26页码:177-184
关键词	Corbicula fluminea Asian clam Polysaccharide-protein complexes Selenium nanoparticles
ISSN号	2212-4292
DOI	http://dx.doi.org/10.1016/j.fbio.2018.10.014
URL标识	查看原文
收录类别	SCI(E)
WOS记录号	WOS:000449837800024
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5330361
专题	江苏大学
作者单位	1.[1]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China. 2.[2]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China. 3.[3]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China. 4.[4]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China. 5.[5]Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China.
推荐引用方式 GB/T 7714	Wang, Yao-Yao[1],Qiu, Wen-Yi[2],Sun, Ling[3],et al. Preparation, characterization, and antioxidant capacities of selenium nanoparticles stabilized using polysaccharide-protein complexes from Corbicula fluminea[J]. FOOD BIOSCIENCE,2018,26:177-184.
APA	Wang, Yao-Yao[1],Qiu, Wen-Yi[2],Sun, Ling[3],Ding, Zhi-Chao[4],&Yan, Jing-Kun[5].(2018).Preparation, characterization, and antioxidant capacities of selenium nanoparticles stabilized using polysaccharide-protein complexes from Corbicula fluminea.FOOD BIOSCIENCE,26,177-184.
MLA	Wang, Yao-Yao[1],et al."Preparation, characterization, and antioxidant capacities of selenium nanoparticles stabilized using polysaccharide-protein complexes from Corbicula fluminea".FOOD BIOSCIENCE 26(2018):177-184.

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