Cite
HARVARD Citation
Gallier, S. et al. (2017). Natural and processed milk and oil body emulsions: Bioavailability, bioaccessibility and functionality. Food structure. pp. 13-23. [Online].
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Gallier, S. et al. (2017). Natural and processed milk and oil body emulsions: Bioavailability, bioaccessibility and functionality. Food structure. pp. 13-23. [Online].