Cite
HARVARD Citation
Berton‐Carabin, C. et al. (n.d.). Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer. Comprehensive reviews in food science and food safety. 13 (5), pp. 945-977. [Online].
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Berton‐Carabin, C. et al. (n.d.). Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer. Comprehensive reviews in food science and food safety. 13 (5), pp. 945-977. [Online].