Cite
HARVARD Citation
Su, D. et al. (n.d.). Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method. Journal of food engineering. pp. 214-221. [Online].
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Su, D. et al. (n.d.). Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method. Journal of food engineering. pp. 214-221. [Online].