Information Journal Paper
APA:
Copy. (2017). Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics. FOOD CHEMISTRY, 219(-), 158-168. SID. https://sid.ir/paper/738461/en
Vancouver:
Copy. Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics. FOOD CHEMISTRY[Internet]. 2017;219(-):158-168. Available from: https://sid.ir/paper/738461/en
IEEE:
Copy, “Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics,” FOOD CHEMISTRY, vol. 219, no. -, pp. 158–168, 2017, [Online]. Available: https://sid.ir/paper/738461/en