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Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix
Publikováno v:
Food Science and Biotechnology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2f3c70e1d629291b43a8123152d20b1
https://doi.org/10.1007/s10068-023-01338-6
https://doi.org/10.1007/s10068-023-01338-6
