Cite
HARVARD Citation
Liu, Y. et al. (2020). Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid. Food hydrocolloids. p. . [Online].
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Liu, Y. et al. (2020). Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid. Food hydrocolloids. p. . [Online].