Cite
HARVARD Citation
Sun, H. et al. (2023). Stabilization of flaxseed oil nanoemulsions based on flaxseed gum: Effects of temperature, pH and NaCl on stability. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Sun, H. et al. (2023). Stabilization of flaxseed oil nanoemulsions based on flaxseed gum: Effects of temperature, pH and NaCl on stability. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].