Preparation and Structural Characterization of Tea Tree Oil Emulsion Gels Stabilized by Glycyrrhizic Acid Nanofibrils
XU Mengyue, LI Qing, WU Hua, WAN Zhili, YANG Xiaoquan
FOOD SCIENCE . 2021, (4): 15 -22 .  DOI: 10.7506/spkx1002-6630-20190930-369