Volume 15, Issue 77 (2018)                   FSCT 2018, 15(77): 13-1 | Back to browse issues page

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A comparison between palm oil and milk fat used as oil phase in the encapsulation of catechine by nano-emulsion method
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Article Type: Original paper | Subject: Food quality control
Received: 2017/01/4 | Accepted: 2017/10/23 | Published: 2018/06/22
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