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HARVARD Citation
Matos, M. et al. (n.d.). Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B12 by membrane emulsification. Journal of food engineering. pp. 212-220. [Online].
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Matos, M. et al. (n.d.). Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B12 by membrane emulsification. Journal of food engineering. pp. 212-220. [Online].