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Lipid-Based Nanostructures for Food Encapsulation Purposes || Encapsulation of food ingredients by single O/W and W/O nanoemulsions
Donsì, FrancescoYear:
2019
Language:
english
DOI:
10.1016/B978-0-12-815673-5.00002-7
File:
PDF, 1.19 MB
english, 2019