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    Effect of water-in-oil-in-water (W/O/W) double emulsions to encapsulate nisin on the quality and storage stability of fresh noodles

    Effect of water-in-oil-in-water (W/O/W) double emulsions to encapsulate nisin on the quality and storage stability of fresh noodles by Songming Luo, Jundong Chen, Yuanbo Zeng, Jianwu Dai, Suqing Li, Jing Yan, Yaowen Liu

    Published 2022-10-01
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