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Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion

✍ Scribed by Sonia Losada-Barreiro; Verónica Sánchez-Paz; Carlos Bravo-Díaz; Fátima Paiva-Martins; Laurence S. Romsted


Book ID
113689051
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
483 KB
Volume
370
Category
Article
ISSN
0021-9797

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