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Heinzelmann, K. and Franke, K. (1999) Using Freezing and Drying Techniques of Emulsions for Microencapsulation of Fish Oil to Improve Oxidation Stability. Colloids and Surfaces B: Biointerfaces, 12, 223-229.
https://doi.org/10.1016/S0927-7765(98)00077-0

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