Cite
HARVARD Citation
Cui, L. et al. (2016). Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions. Food chemistry. pp. 1130-1135. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Cui, L. et al. (2016). Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions. Food chemistry. pp. 1130-1135. [Online].