Cite
HARVARD Citation
Wang, J. et al. (2018). Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid. Food hydrocolloids. pp. 248-257. [Online].
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Wang, J. et al. (2018). Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid. Food hydrocolloids. pp. 248-257. [Online].