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Food and Bioprocess Technology 2020 / 6

Encapsulation of Ginger Essential Oil Using Complex Coacervation Method: Coacervate Formation, Rheological Property, and Physicochemical Characterization

Tavares, Loleny, Noreña, Caciano Pelayo Zapata
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Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-020-02480-3
Date:
June, 2020
File:
PDF, 1.75 MB
2020
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