Cite
HARVARD Citation
Dong, X. et al. (2016). Encapsulation artocarpanone and ascorbic acid in O/W microemulsions: Preparation, characterization, and antibrowning effects in apple juice. Food chemistry. pp. 1033-1040. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Dong, X. et al. (2016). Encapsulation artocarpanone and ascorbic acid in O/W microemulsions: Preparation, characterization, and antibrowning effects in apple juice. Food chemistry. pp. 1033-1040. [Online].