Keyword [fat crystalline] Result: 1 - 2 | Page: 1 of 1 1.  The Effect Of Fat Crystal Structure On The Digestibility Of Fat Crystalline Emulsion And Its Mechanism 2.  The Preparation And Characterization Of Fat Crystalline Particles With Adjustable Interfaces And Their Stable Pickering Emulsions   <<First  <Prev  Next>  Last>>  Jump to

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