Cite

    Ruyi Li et al.. “Bioaccessibility and stability of β-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acid.” Food & function, vol. 10, no. 11, 2019, pp. 7239–7252. http://access.bl.uk/ark:/81055/vdc_100094886601.0x000021