Wu, Q. Et Al. 2016. Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions. FOOD & FUNCTION , vol.7, no.8 , 3590-3598.

Wu, Q., Uluata, S., Cui, L., Wang, C., Li, D., Mcclements, J., ... Decker, E. A.(2016). Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions. FOOD & FUNCTION , vol.7, no.8, 3590-3598.

Wu, Qian Et Al. "Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions," FOOD & FUNCTION , vol.7, no.8, 3590-3598, 2016

Wu, Qian Et Al. "Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions." FOOD & FUNCTION , vol.7, no.8, pp.3590-3598, 2016

Wu, Q. Et Al. (2016) . "Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions." FOOD & FUNCTION , vol.7, no.8, pp.3590-3598.

@article{article, author={Qian Wu Et Al. }, title={Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions}, journal={FOOD & FUNCTION}, year=2016, pages={3590-3598} }