Cite
APA Citation
Comunian, T. A., Ravanfar, R., de Castro, I. A., Dando, R., Favaro-Trindade, C. S., & Abbaspourrad, A. (2017). improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds. Food chemistry, 233, 125–134. http://access.bl.uk/ark:/81055/vdc_100047026727.0x00003c