Cite
MLA Citation
Shui-Zhong Luo et al.. “Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: Structuring camellia oil as a potential solid fat replacer.” Food chemistry, vol. 276, 2019, pp. 209–217. http://access.bl.uk/ark:/81055/vdc_100071726728.0x000040