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Journal: Foods, 2025
Volume: 14
Number: 1606

Article: Insights into the Stability and Lipid Oxidation of Water-in-Oil High Internal Phase Emulsions: Roles of the Concentration of the Emulsifier, Aqueous Phase, and NaCl
Authors: by Jiao Wei, Jingwen Shang, Yanxiang Gao, Fang Yuan and Like Mao
Link: https://www.mdpi.com/2304-8158/14/9/1606

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