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吕沛峰，王迪，高彦祥，袁芳

Progress in Bilayer Emulsions as a Delivery System for Functional Food Components

Lü Peifeng, WANG Di, GAO Yanxiang, YUAN Fang

食品科学 . 2018, (21): 285 -292 . DOI: 10.7506/spkx1002-6630-201821043