Cite
HARVARD Citation
Alemán, M. et al. (2016). Co‐spray‐drying of a heme iron ingredient to decrease its pro‐oxidant effect in lipid‐containing foods. European journal of lipid science and technology. 118 (2), pp. 195-207. [Online].
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Alemán, M. et al. (2016). Co‐spray‐drying of a heme iron ingredient to decrease its pro‐oxidant effect in lipid‐containing foods. European journal of lipid science and technology. 118 (2), pp. 195-207. [Online].