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Salt and pH-Induced Attractive Interactions on the Rheology of Food Protein-Stabilized Nanoemulsions
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| Main Authors: | , , , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
American Chemical Society
2019-07-01
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| Series: | ACS Omega |
| Online Access: | http://dx.doi.org/10.1021/acsomega.8b03360 |
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