Cite
HARVARD Citation
Li, R. et al. (2019). Bioaccessibility and stability of β-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acid. Food & function. 10 (11), pp. 7239-7252. [Online].
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Li, R. et al. (2019). Bioaccessibility and stability of β-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acid. Food & function. 10 (11), pp. 7239-7252. [Online].