Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology

Author: Zhong Jinfeng   Yang Rong   Cao Xiaoyi   Liu Xiong   Qin Xiaoli  

Publisher: MDPI

E-ISSN: 1420-3049|23|1|56-56

ISSN: 1420-3049

Source: Molecules, Vol.23, Iss.1, 2018-01, pp. : 56-56

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