Cite
HARVARD Citation
Lane, K. et al. (2020). The composition and oxidative stability of vegetarian omega‐3 algal oil nanoemulsions suitable for functional food enrichment. Journal of the science of food and agriculture. pp. 695-704. [Online].
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Lane, K. et al. (2020). The composition and oxidative stability of vegetarian omega‐3 algal oil nanoemulsions suitable for functional food enrichment. Journal of the science of food and agriculture. pp. 695-704. [Online].