The Effect of Sodium Carboxymethylcellulose on the...

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The Effect of Sodium Carboxymethylcellulose on the Stability and Bioaccessibility of Anthocyanin Water-in-Oil-in-Water Emulsions

Teixé-Roig, J., Oms-Oliu, G., Velderrain-Rodríguez, G. R., Odriozola-Serrano, I., Martín-Belloso, O.
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Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-018-2181-7
Date:
September, 2018
File:
PDF, 1012 KB
english, 2018
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