Cite
HARVARD Citation
Wang, X. et al. (2019). Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion. Food hydrocolloids. pp. 272-282. [Online].
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Wang, X. et al. (2019). Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion. Food hydrocolloids. pp. 272-282. [Online].