Cite
HARVARD Citation
Yi, B. et al. (2017). Oxidative Stability in Oil‐in‐Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization. Journal of food science. 82 (4), pp. 890-896. [Online].
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Yi, B. et al. (2017). Oxidative Stability in Oil‐in‐Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization. Journal of food science. 82 (4), pp. 890-896. [Online].