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Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy

✍ Scribed by A.M. Herrero; P. Carmona; T. Pintado; F. Jiménez-Colmenero; C. Ruíz-Capillas

No coin nor oath required. For personal study only.

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