Cite
HARVARD Citation
Wu, J. et al. (2020). Characterization and analysis of an oil‐in‐water emulsion stabilized by rapeseed protein isolate under pH and ionic stress. Journal of the science of food and agriculture. pp. 4734-4744. [Online].
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Wu, J. et al. (2020). Characterization and analysis of an oil‐in‐water emulsion stabilized by rapeseed protein isolate under pH and ionic stress. Journal of the science of food and agriculture. pp. 4734-4744. [Online].