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Journal: FoodsVolume: 13Number: 131
Article: Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin
- Authors:
- Wei Fan1,
- Yan Shi2,* and
- Yueming Hu1
- et al.
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