Sensory evaluation of a yogurt drink containing an omega-3 nanoemulsion with enhanced bioavailability

• DOI: 10.1017/s0029665113001109
• Publication Date: 2013-05-13T07:45:02Z
• Authors: K. E. Lane; E. J. Derbyshire; C. J. Smith; K. Mahadevan; W. Li
• Keywords: Content (measure theory)

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