Cite
MLA Citation
Dong Zhao et al.. “Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion.” Food chemistry, vol. 291, 2019, pp. 87–93. http://access.bl.uk/ark:/81055/vdc_100081062629.0x000033
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Dong Zhao et al.. “Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion.” Food chemistry, vol. 291, 2019, pp. 87–93. http://access.bl.uk/ark:/81055/vdc_100081062629.0x000033