Cite
HARVARD Citation
Pando, D. et al. (2015). Resveratrol entrapped niosomes as yoghurt additive. Food chemistry. pp. 281-287. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Pando, D. et al. (2015). Resveratrol entrapped niosomes as yoghurt additive. Food chemistry. pp. 281-287. [Online].