Cite
HARVARD Citation
Li, R. et al. (2019). High Homogenization Speeds for Preparing Unstable Myofibrillar Protein–Olive Oil Emulsions. Journal of food science. 84 (5), pp. 1113-1121. [Online].
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Li, R. et al. (2019). High Homogenization Speeds for Preparing Unstable Myofibrillar Protein–Olive Oil Emulsions. Journal of food science. 84 (5), pp. 1113-1121. [Online].