Cite

    Dan Yang et al.. “Effects of flavonoid glycosides obtained from a Ginkgo biloba extract fraction on the physical and oxidative stabilities of oil-in-water emulsions prepared from a stripped structured lipid with a low omega-6 to omega-3 ratio.” Food chemistry, vol. 174, 2015, pp. 124–131. http://access.bl.uk/ark:/81055/vdc_100042328221.0x000024