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APA Citation
Caporaso, N., Genovese, A., Burke, R., Barry-Ryan, C., & Sacchi, R. (n.d.). effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology. Food hydrocolloids, 61, 66–76. http://access.bl.uk/ark:/81055/vdc_100035235521.0x000056