Differences in Free Volume Elements of the Carrier Matrix Affect the Stability of Microencapsulated Lipophilic Food Ingredients

Published 2009 View Full Article

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Title
Differences in Free Volume Elements of the Carrier Matrix Affect the Stability of Microencapsulated Lipophilic Food Ingredients
Authors
Keywords
-
Journal
Food Biophysics
Volume 4, Issue 1, Pages 42-48
Publisher
Springer Nature
Online
2009-01-09
DOI
10.1007/s11483-008-9100-9

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