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Journal: Foods, 2022
Volume: 11
Number: 34
34
Article: Influence of Aqueous Phase Composition on Double Emulsion Stability and Colour Retention of Encapsulated Anthocyanins
Authors: by Damien A. Sebben, Stephanie V. MacWilliams, Long Yu, Patrick T. Spicer, Vincent Bulone, Marta Krasowska and David A. Beattie
Link: https://www.mdpi.com/2304-8158/11/1/34

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