Cite
HARVARD Citation
Comunian, T. et al. (2017). Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds. Food chemistry. pp. 125-134. [Online].
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Comunian, T. et al. (2017). Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds. Food chemistry. pp. 125-134. [Online].