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Journal: Foods, 2024
Volume: 13
Number: 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: by Wei Fan, Yan Shi, Yueming Hu, Jing Zhang and Wei Liu
Link: https://www.mdpi.com/2304-8158/13/1/131

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