Cite
HARVARD Citation
Lu, F. et al. (2013). Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids. Journal of the American Oil Chemists' Society. pp. 1673-1683. [Online].
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Lu, F. et al. (2013). Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids. Journal of the American Oil Chemists' Society. pp. 1673-1683. [Online].