Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients
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Title
Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients
Authors
Keywords
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Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-16
Publisher
Informa UK Limited
Online
2019-03-20
DOI
10.1080/10408398.2019.1587737
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