Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums

Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums
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doi
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Article type
Journal
https://people.iut.ac.ir/en/nasirpour/content/1617275