Cite
HARVARD Citation
Lin, X. et al. (2018). Pectin and gastric pH interactively affect DHA-rich emulsion in vitro digestion microstructure, digestibility and bioaccessibility. Food hydrocolloids. pp. 49-59. [Online].
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Lin, X. et al. (2018). Pectin and gastric pH interactively affect DHA-rich emulsion in vitro digestion microstructure, digestibility and bioaccessibility. Food hydrocolloids. pp. 49-59. [Online].