Cite
HARVARD Citation
Wang, M. et al. (2021). Progress in the application of lecithins in water-in-oil emulsions. Trends in food science & technology. pp. 388-398. [Online].
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Wang, M. et al. (2021). Progress in the application of lecithins in water-in-oil emulsions. Trends in food science & technology. pp. 388-398. [Online].