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Effect of the mode of incorporation of antioxidants on the oxidative stability of oil-in-water emulsions
Effect of the mode of incorporation of antioxidants on the oxidative stability of oil-in-water emulsions
2019
Tayse Ferreira Ferreira da Silveira
Claire Bourlieu-Lacanal
Jérôme Lecomte
Erwann Durand
Maria-Cruz Figueroa
Mickaël Laguerre
Inar Alves de Castro
Pierre Villeneuve
Keywords:
Food science
oil in water
Oxidative phosphorylation
Chemistry
Correction
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