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Relating Food Emulsion Structure and Composition to the Way It Is Processed in the Gastrointestinal Tract and Physiological Responses: What Are the Opportunities?
George A. van AkenVolume:
5
Language:
english
Pages:
26
DOI:
10.1007/s11483-010-9160-5
Date:
December, 2010
File:
PDF, 590 KB
english, 2010