@article{article, title  = {{Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions}},

 publisher = {{Oxford University Press (OUP)}},

 url = {{https://doi.org/10.1111/ijfs.14024 }},

 year = {{2018}},

 month = {{11}},

 author = {{Raikos V and Hayward N and Hayes H and Meroni E and Ranawana V}},

 doi = {{10.1111/ijfs.14024}},

 volume = {{54}},

 journal = {{International Journal of Food Science & Technology}},

 issue = {{4}},

 pages = {{1355-1362}},

 note = {{Accessed on 2025/11/08}}}