[1]
YU, J. et al. 2020. MICROENCAPSULATION OF ELAEAGNUS MOLLIS OIL TO ENHANCE THE OXIDATION STABILITY OF POLYUNSATURATED FATTY ACIDS: THE INTERACTION BETWEEN FATTY ACIDS AND WALL MATERIALS. Italian Journal of Food Science. 32, 1 (Feb. 2020). DOI:https://doi.org/10.14674/IJFS-1583.