Cite
HARVARD Citation
Giacintucci, V. et al. (2018). Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength. Food hydrocolloids. pp. 508-514. [Online].
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Giacintucci, V. et al. (2018). Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength. Food hydrocolloids. pp. 508-514. [Online].