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Drusch, S., Serfert, Y., Van Den Heuvel, A. and Schwarz, K. (2006) Physicochemical Characterization and Oxidative Stability of Fish Oil Encapsulated in an Amorphous Matrix Containing Trehalose. Food Research International, 39, 807-815.
https://doi.org/10.1016/j.foodres.2006.03.003

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