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1 Ergebnisse
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Effect of the crosslinking and drying method on the oxidati..:
Zhu, Hongguang
;
Wu, Sisi
;
Zhang, Zifan
.
Food & Function. 13 (2022) 17 - p. 9049-9059 , 2022
Link:
https://doi.org/10.1039/d2fo01875f
RT Journal T1
Effect of the crosslinking and drying method on the oxidative stability of lipid microcapsules obtained by complex coacervation
UL https://suche.suub.uni-bremen.de/peid=cr-10.1039_d2fo01875f&Exemplar=1&LAN=DE A1 Zhu, Hongguang A1 Wu, Sisi A1 Zhang, Zifan A1 Ma, Tiezheng PB Royal Society of Chemistry (RSC) YR 2022 SN 2042-6496 SN 2042-650X JF Food & Function VO 13 IS 17 SP 9049 OP 9059 LK http://dx.doi.org/https://doi.org/10.1039/d2fo01875f DO https://doi.org/10.1039/d2fo01875f SF ELIB - SuUB Bremen
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