Effect of Oil Type on Spatial Partition of Resveratrol in the Aqueous Phase, the Protein Interface and the Oil Phase of O/W Emulsions Stabilized by Whey Protein and Caseinate

MLA

Yang Chen, et al. “Effect of Oil Type on Spatial Partition of Resveratrol in the Aqueous Phase, the Protein Interface and the Oil Phase of O/W Emulsions Stabilized by Whey Protein and Caseinate.” Antioxidants, vol. 12, no. 3, Feb. 2023, p. 589. EBSCOhost, https://doi.org/10.3390/antiox12030589.

APA

Yang Chen, Hao Cheng, & Li Liang. (2023). Effect of Oil Type on Spatial Partition of Resveratrol in the Aqueous Phase, the Protein Interface and the Oil Phase of O/W Emulsions Stabilized by Whey Protein and Caseinate. Antioxidants, 12(3), 589. https://doi.org/10.3390/antiox12030589

Chicago

Yang Chen, Hao Cheng, and Li Liang. 2023. “Effect of Oil Type on Spatial Partition of Resveratrol in the Aqueous Phase, the Protein Interface and the Oil Phase of O/W Emulsions Stabilized by Whey Protein and Caseinate.” Antioxidants 12 (3): 589. doi:10.3390/antiox12030589.