Cite
HARVARD Citation
Dridi, W. et al. (2016). Influence of formulation on the oxidative stability of water-in-oil emulsions. Food chemistry. pp. 205-211. [Online].
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Dridi, W. et al. (2016). Influence of formulation on the oxidative stability of water-in-oil emulsions. Food chemistry. pp. 205-211. [Online].