Cite
HARVARD Citation
Wang, Y. et al. (2022). Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types. Food hydrocolloids. p. . [Online].
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Wang, Y. et al. (2022). Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types. Food hydrocolloids. p. . [Online].