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                                       Details for article 33 of 88 found articles
 
 
  Effect of water-in-oil-in-water (W/O/W) double emulsions to encapsulate nisin on the quality and storage stability of fresh noodles
 
 
Title: Effect of water-in-oil-in-water (W/O/W) double emulsions to encapsulate nisin on the quality and storage stability of fresh noodles
Author: Luo, Songming
Chen, Jundong
Zeng, Yuanbo
Dai, Jianwu
Li, Suqing
Yan, Jing
Liu, Yaowen
Appeared in: Food chemistry. X
Paging: Volume 15 () nr. C pages p.
Year: 2022
Contents:
Publisher: Published by Elsevier B.V.
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 33 of 88 found articles
 
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