Cite
HARVARD Citation
Yang, S. et al. (2022). Effect of the water and oleogelator content on characteristics and stability of BC-loaded oleogel-based emulsion. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Yang, S. et al. (2022). Effect of the water and oleogelator content on characteristics and stability of BC-loaded oleogel-based emulsion. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].