Cite
HARVARD Citation
Bot, F. et al. (2021). Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients. Trends in food science & technology. pp. 261-270. [Online].
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Bot, F. et al. (2021). Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients. Trends in food science & technology. pp. 261-270. [Online].