Cite
HARVARD Citation
Lin, Q. et al. (2018). Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing β-carotene: Effect of calcium and pH. Food hydrocolloids. pp. 549-556. [Online].
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Lin, Q. et al. (2018). Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing β-carotene: Effect of calcium and pH. Food hydrocolloids. pp. 549-556. [Online].