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HARVARD Citation
Nejadmansouri, M. et al. (n.d.). Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions. Food hydrocolloids. pp. 801-811. [Online].
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Nejadmansouri, M. et al. (n.d.). Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions. Food hydrocolloids. pp. 801-811. [Online].