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Elsevier, Journal of Food Engineering, (192), p. 93-102, 2017

DOI: 10.1016/j.jfoodeng.2016.08.001

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Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method

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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