The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing - Concepedia

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The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing

DOI Full Paper Access

18

Citations

33

References

2023

Year

Sijie Hu, Feng Xiao, Ming Du, Jinfeng Pan, Liang Song, Chao Wu, Beiwei Zhu, Xianbing Xu

Food Chemistry X

References

	Year	Citations

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