Cite
HARVARD Citation
Luo, S. et al. (2019). Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: Structuring camellia oil as a potential solid fat replacer. Food chemistry. pp. 209-217. [Online].
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Luo, S. et al. (2019). Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: Structuring camellia oil as a potential solid fat replacer. Food chemistry. pp. 209-217. [Online].