The effects of epigallocatechin gallate and resveratrol water-in-oil-in-water (W/O/W) emulsion on the physicochemical, functional and sensory properties of yogurt.
- DOI
- 10.1016/j.foodchem.2026.151270
- Published
- 2026 Sep 23
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151270,
title = {The effects of epigallocatechin gallate and resveratrol water-in-oil-in-water (W/O/W) emulsion on the physicochemical, functional and sensory properties of yogurt.},
author = {Hu F and Zhu L and Shuai Z and Zhou K and Zhang H and Qin X and Blennow A and Liu G},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151270},
url = {https://doi.org/10.1016/j.foodchem.2026.151270}
}RIS
TY - JOUR TI - The effects of epigallocatechin gallate and resveratrol water-in-oil-in-water (W/O/W) emulsion on the physicochemical, functional and sensory properties of yogurt. AU - Hu F AU - Zhu L AU - Shuai Z AU - Zhou K AU - Zhang H AU - Qin X AU - Blennow A AU - Liu G PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151270 UR - https://doi.org/10.1016/j.foodchem.2026.151270 ER -
APA
F, H., L, Z., Z, S., K, Z., H, Z., X, Q., A, B., & G, L. (2026). The effects of epigallocatechin gallate and resveratrol water-in-oil-in-water (W/O/W) emulsion on the physicochemical, functional and sensory properties of yogurt.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151270
Source records
- pubmed · retrieved 2026-09-27T12:28:15.152Z