Cite
HARVARD Citation
Espinosa, R. et al. (2015). Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters. Food chemistry. pp. 95-104. [Online].
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Espinosa, R. et al. (2015). Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters. Food chemistry. pp. 95-104. [Online].