Effect of reconstituted emulsion size on the stability of encapsulated sweet orange oil

doi:10.13995/j.cnki.11-1802/ts.023335

PENG Qun, DUAN Hanying, YE Zhizhuang, LU Jieyi, WANG Chao

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 56-61.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 56-61. DOI: 10.13995/j.cnki.11-1802/ts.023335

Effect of reconstituted emulsion size on the stability of encapsulated sweet orange oil

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(16): 56-61 https://doi.org/10.13995/j.cnki.11-1802/ts.023335

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Received	Revised	Published
2020-01-11	2020-05-09	2020-08-25
Issue Date
2020-09-17

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