Polyphenol-enriched ethylcellulose oleogels with rice bran oil: properties, oxidative stability, and application in Harbin red sausage.
- DOI
- 10.1016/j.meatsci.2026.110219
- Published
- 2026 Sep 3
- Container
- Meat science
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2026.110219,
title = {Polyphenol-enriched ethylcellulose oleogels with rice bran oil: properties, oxidative stability, and application in Harbin red sausage.},
author = {Wang Y and Yang R and Xu W and Liu Y and Luo Y and Shi M and Shao L},
year = {2026},
journal = {Meat science},
doi = {10.1016/j.meatsci.2026.110219},
url = {https://doi.org/10.1016/j.meatsci.2026.110219}
}RIS
TY - JOUR TI - Polyphenol-enriched ethylcellulose oleogels with rice bran oil: properties, oxidative stability, and application in Harbin red sausage. AU - Wang Y AU - Yang R AU - Xu W AU - Liu Y AU - Luo Y AU - Shi M AU - Shao L PY - 2026 JO - Meat science DO - 10.1016/j.meatsci.2026.110219 UR - https://doi.org/10.1016/j.meatsci.2026.110219 ER -
APA
Y, W., R, Y., W, X., Y, L., Y, L., M, S., & L, S. (2026). Polyphenol-enriched ethylcellulose oleogels with rice bran oil: properties, oxidative stability, and application in Harbin red sausage.. Meat science. https://doi.org/10.1016/j.meatsci.2026.110219
Source records
- pubmed · retrieved 2026-09-26T02:32:50.809Z