Cite
HARVARD Citation
Mao, L. et al. (2020). Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients. Critical reviews in food science and nutrition. 60 (10), pp. 1651-1666. [Online].
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Mao, L. et al. (2020). Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients. Critical reviews in food science and nutrition. 60 (10), pp. 1651-1666. [Online].