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Journal: Foods, 2021
Volume: 10
Number: 312
312
Article: Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying
Authors: by Eduardo Morales, César Burgos-Díaz, Rommy N. Zúñiga, Johanna Jorkowski, Marcela Quilaqueo and Mónica Rubilar
Link: https://www.mdpi.com/2304-8158/10/2/312

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