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Repositorio de la Universidad de Oviedo. > Producción Bibliográfica de UniOvi: RECOPILA > Artículos >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10651/34191

Title: Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B-12 by membrane emulsification
Author(s): Matos González, María
Gutiérrez Cervello, Gemma
Iglesias Huelga, Olvido Concepción
Coca Prados, José
Pazos Medina, María del Carmen
Issue date: 2015
Publisher version: http://dx.doi.org/10.1016/j.jfoodeng.2015.06.002
Citation: Journal of Food Engineering, 166, p. 212-220 (2015); doi:10.1016/j.jfoodeng.2015.06.002
Format extent: p. 212-220
URI: http://hdl.handle.net/10651/34191
ISSN: 0260-8774
Appears in Collections:Artículos

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