Cite
MLA Citation
Hélène J. Giroux et al.. “Effect of oil phase properties on peptide release from water-in-oil-in-water emulsions in gastrointestinal conditions.” Lebensmittel-Wissenschaft + Technologie =, vol. 109, 2019, pp. 429–435. http://access.bl.uk/ark:/81055/vdc_100082132487.0x000059