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Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices

Food ChemistryFood ColloidMilk Protein-based MatricesHealth SciencesFlavoromicsFood AnalysisMajorana Hortensis L.Alternative Protein SourceFood EngineeringFood QualityFood TechnologyOriganum Vulgare L.