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HARVARD Citation
Zhai, X. et al. (2018). Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions. Food research international. pp. 12-20. [Online].
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Zhai, X. et al. (2018). Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions. Food research international. pp. 12-20. [Online].