Cite
HARVARD Citation
Giroux, H. et al. (2019). Effect of oil phase properties on peptide release from water-in-oil-in-water emulsions in gastrointestinal conditions. Lebensmittel-Wissenschaft + Technologie =. pp. 429-435. [Online].
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Giroux, H. et al. (2019). Effect of oil phase properties on peptide release from water-in-oil-in-water emulsions in gastrointestinal conditions. Lebensmittel-Wissenschaft + Technologie =. pp. 429-435. [Online].