Cite
MLA Citation
Ruren Li et al.. “High Homogenization Speeds for Preparing Unstable Myofibrillar Protein–Olive Oil Emulsions.” Journal of food science, vol. 84, no. 5, 2019, pp. 1113–1121. http://access.bl.uk/ark:/81055/vdc_100081486562.0x00005e