Effect of salts on formation and stability of vitamin E-enriched mini-emulsions produced by spontaneous emulsification. [electronic resource]

By: Contributor(s): Producer: 20150813Description: 11246-53 p. digitalISSN:
  • 1520-5118
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 62
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.

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