Cite
HARVARD Citation
Chang, W. et al. (2020). Development of a topical applied functional food formulation: Adlay bran oil nanoemulgel. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Chang, W. et al. (2020). Development of a topical applied functional food formulation: Adlay bran oil nanoemulgel. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].