Cite
HARVARD Citation
Zhao, G. et al. (n.d.). Effect of Emulsification Process on Multiple Lipid Particles Encapsulating Both Coenzyme Q10 and Tea Polyphenols. Journal of food process engineering. 38 (2), pp. 144-154. [Online].
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Zhao, G. et al. (n.d.). Effect of Emulsification Process on Multiple Lipid Particles Encapsulating Both Coenzyme Q10 and Tea Polyphenols. Journal of food process engineering. 38 (2), pp. 144-154. [Online].