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HARVARD Citation
Hart, S. et al. (2018). Emulsion droplet crystallinity attenuates early in vitro digestive lipolysis and beta-carotene bioaccessibility. Food chemistry. pp. 145-151. [Online].
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Hart, S. et al. (2018). Emulsion droplet crystallinity attenuates early in vitro digestive lipolysis and beta-carotene bioaccessibility. Food chemistry. pp. 145-151. [Online].