Cite
HARVARD Citation
Kavousi, H. et al. (n.d.). Stability enhancement of fish oil by its encapsulation using a novel hydrogel of cress seed mucilage/chitosan. International journal of food properties. pp. 1890-1900. [Online].
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Kavousi, H. et al. (n.d.). Stability enhancement of fish oil by its encapsulation using a novel hydrogel of cress seed mucilage/chitosan. International journal of food properties. pp. 1890-1900. [Online].