Published in
Elsevier, Journal of Food Engineering, (142), p. 57-63
DOI: 10.1016/j.jfoodeng.2014.06.015
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Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin
Journal article published in 2014 by
Bengü Öztürk,
Sanem Argin,
Mustafa Özilgen,
David Julian McClements 
This paper is available in a repository.
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