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Karaiskou, S., Blekas, G. and Paraskevopoulou, A. (2008) Aroma Release from Gum Arabic or Egg Yolk/Xanthan-Stabilized Oil-in-Water Emulsions. Food Research International, 41, 637-645.
https://doi.org/10.1016/j.foodres.2008.04.004

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