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Elsevier, Food Chemistry, (291), p. 199-206

DOI: 10.1016/j.foodchem.2019.04.032

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Physical properties, antifungal and mycotoxin inhibitory activities of five essential oil nanoemulsions: Impact of oil compositions and processing parameters

Journal article published in 2019 by Jing Wan, Shaobin Zhong, Paul Schwarz, Bingcan Chen ORCID, Jiajia Rao ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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