Cite
HARVARD Citation
Ye, X. et al. (2019). Development of Novel Shortenings Structured by Ethylcellulose Oleogels. Journal of food science. 84 (6), pp. 1456-1464. [Online].
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Ye, X. et al. (2019). Development of Novel Shortenings Structured by Ethylcellulose Oleogels. Journal of food science. 84 (6), pp. 1456-1464. [Online].