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Developing novel one-step processes for obtaining food-grade O/W emulsions from pressurized fluid extracts: processes description, state of the art and perspectives

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Bibliographic Details
Main Author:	Diego Tresinari Santos
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Subjects:	Agrociencias emulsification Supercritical fluids hyphenated processes food bioactive compounds
Online Access:	Acceder al recurso
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