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Oleogel-structured emulsion for enhanced oxidative stability of perilla oil: Influence of crystal morphology and cooling temperature

LWT-FOOD SCIENCE AND TECHNOLOGY [2021]
Feilong Wei, Jianyin Miao, Huiyou Tan, Runqing Feng, Qianwang Zheng, Yong Cao, Yaqi Lan
[10.1016/j.lwt.2020.110560]
MATERIALS

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