Cite
HARVARD Citation
Bommes, C. et al. (2022). Release kinetics and encapsulation efficiency of embedded active ingredients in fat-based matrices using cold extrusion. Innovative food science & emerging technologies. p. . [Online].
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Bommes, C. et al. (2022). Release kinetics and encapsulation efficiency of embedded active ingredients in fat-based matrices using cold extrusion. Innovative food science & emerging technologies. p. . [Online].