Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages : Influence of heating temperature on physicochemical stability during chilled storage
Date
2017-11-01
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Raikos, V 2017, 'Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages : Influence of heating temperature on physicochemical stability during chilled storage', Food Hydrocolloids, vol. 72, pp. 155–162. https://doi.org/10.1016/j.foodhyd.2017.05.027