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Journal: Foods, 2020
Volume: 9
Number: 636

Article: Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions
Authors: by Marta Padial-Domínguez, F. Javier Espejo-Carpio, Raúl Pérez-Gálvez, Antonio Guadix and Emilia M. Guadix
Link: https://www.mdpi.com/2304-8158/9/5/636

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