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Pickering emulsions stabilized by luteolin micro-nano particles to improve the oxidative stability of pine nut oil.
Wang, Lu; Lu, Shengmin; Deng, Yiping; Wu, Weiwei; Wang, Li; Liu, Yanjie; Zu, Yuangang; Zhao, Xiuhua.
Afiliação
  • Wang L; College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin, China.
  • Lu S; Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China.
  • Deng Y; Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China.
  • Wu W; College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin, China.
  • Wang L; College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin, China.
  • Liu Y; College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin, China.
  • Zu Y; College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin, China.
  • Zhao X; College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin, China.
J Sci Food Agric ; 101(4): 1314-1322, 2021 Mar 15.
Article em En | MEDLINE | ID: mdl-33245580
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Óleos de Plantas / Pinus / Luteolina Idioma: En Revista: J Sci Food Agric Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Óleos de Plantas / Pinus / Luteolina Idioma: En Revista: J Sci Food Agric Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China