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The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification

Shaojie Zhao1, Guifang Tian1, Chengying Zhao1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

Food Chemistry
|August 14, 2018
PubMed

Keywords:
Citrus oilEmulsionPropertiesSpontaneous emulsificationStability

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