Cite
HARVARD Citation
Meng, Q. et al. (2019). Improved absorption of β-carotene by encapsulation in an oil-in-water nanoemulsion containing tea polyphenols in the aqueous phase. Food research international. pp. 731-736. [Online].
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Meng, Q. et al. (2019). Improved absorption of β-carotene by encapsulation in an oil-in-water nanoemulsion containing tea polyphenols in the aqueous phase. Food research international. pp. 731-736. [Online].