【篇 号】：1 【题 名】：Clay facial masks: physicochemical stability at different storage temperatures 【作 者】：Vivian Zague, Diego De Almeida Silva, André Rolim Baby, Telma Mary Kaneko, Maria Valéria Robles Velasco 【期刊名全称】： International Journal of Cosmetic Science 【文献页码】： Volume 29, Issue 6, pages 488–489, December 2007 【全文链接】: http://onlinelibrary.wiley.com/doi/10.1111/j.1468-2494.2007.00391_5.x/full
【篇 号】：2 【题 名】：Characterization and Quantification of Proteins in Lecithins 【作 者】：Carmen Martín-Hernández,* Sylvie Bénet, and Laure F. Marvin-Guy 【期刊名全称】： J. Agric. Food Chem., 【文献页码】：2005, 53 (22), pp 8607–8613 【全文链接】: http://pubs.acs.org/doi/abs/10.1021/jf0510687
【篇 号】：3 【题 名】：Lecithin Organogels Used as Bioactive Compounds Carriers. A Microdomain Properties Investigation 【作 者】：Spyridon Avramiotis,† Vassiliki Papadimitriou,† Elina Hatzara,† Vlasoula Bekiari,‡ Panagiotis Lianos,‡ and Aristotelis Xenakis*† 【期刊名全称】：Langmuir, 【文献页码】： 2007, 23 (8), pp 4438–4447 【全文链接】: http://pubs.acs.org/doi/abs/10.1021/la0634995
【篇 号】：4 【题 名】：Fractionation of Water-Soluble and -Insoluble Components from Egg Yolk with Minimum Use of Organic Solvents 【作 者】：L. KWAN, E. LI-CHAN, N. HELBIG, S. NAKAI 【期刊名全称】： Journal of Food Science 【文献页码】：Volume 56, Issue 6, pages 1537–1541, November 1991 【全文链接】: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1991.tb08635.x/abstract
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