Published in
Elsevier, Food Chemistry, (224), p. 11-18
DOI: 10.1016/j.foodchem.2016.12.045
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Preparation of steppogenin and ascorbic acid, vitamin E, butylated hydroxytoluene oil-in-water microemulsions: Characterization, stability, and antibrowning effects for fresh apple juice
Journal article published in 2017 by
Jing Tao,
Qin Zhu,
Fang Qin,
Mingfu Wang,
Jie Chen,
Zong-Ping Zheng 
This paper was not found in any repository, but could be made available legally by the author.
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