Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases

Published 2018 View Full Article

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Title
Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 253, Issue -, Pages 71-78
Publisher
Elsevier BV
Online
2018-02-03
DOI
10.1016/j.foodchem.2018.01.128

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