Characterization of grape seed polyphenol-loaded Rice bran oil emulsion and its effects on the quality and digestibility of Rice cake.
- DOI
- 10.1016/j.foodchem.2026.150474
- Published
- 2026 Oct 1
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150474,
title = {Characterization of grape seed polyphenol-loaded Rice bran oil emulsion and its effects on the quality and digestibility of Rice cake.},
author = {Li H and Gao Z and He X and Liu Z and Liu K and Li W and Niu H and Yang B},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150474},
url = {https://doi.org/10.1016/j.foodchem.2026.150474}
}RIS
TY - JOUR TI - Characterization of grape seed polyphenol-loaded Rice bran oil emulsion and its effects on the quality and digestibility of Rice cake. AU - Li H AU - Gao Z AU - He X AU - Liu Z AU - Liu K AU - Li W AU - Niu H AU - Yang B PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150474 UR - https://doi.org/10.1016/j.foodchem.2026.150474 ER -
APA
H, L., Z, G., X, H., Z, L., K, L., W, L., H, N., & B, Y. (2026). Characterization of grape seed polyphenol-loaded Rice bran oil emulsion and its effects on the quality and digestibility of Rice cake.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150474
Source records
- pubmed · retrieved 2026-09-26T23:19:03.647Z