Statistics for Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages : Influence of heating temperature on physicochemical stability during chilled storage
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| Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages : Influence of heating temperature on physicochemical stability during chilled storage | 0 |
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| Table_2_1_.docx | 4 |
| Table_3_1_.docx | 4 |
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| Figure_1_1_.tif | 2 |
| Figure_4.tif | 2 |
| Manuscript_revised.docx | 1 |
| Table_1_2_.docx | 1 |
| Figure_5.tif | 1 |
| Figure_2_1_.tif | 1 |