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Journal: Foods, 2021
Volume: 10
Number: 358
Article:
Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium Carbonate
Authors:
by
Phui Yee Tan, Beng Ti Tey, Eng Seng Chan, Oi Ming Lai, Hon Weng Chang, Tai Boon Tan, Yuanfa Liu, Yong Wang and Chin Ping Tan
Link:
https://www.mdpi.com/2304-8158/10/2/358
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