Cite
HARVARD Citation
Tao, J. et al. (2018). Formulation of a 7, 2′, 4′-trihydroxyflavanone oil-in-water microemulsion using aqua coconut oil: Characterization, stability, and antibrowning effects on fresh apple juice. Lebensmittel-Wissenschaft + Technologie =. pp. 181-188. [Online].