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Encapsulation of a lipid precursor, the eicosapentaenoic acid, to study the development of the Crassostrea gigas oyster flavours
by
Jouzel, B.
,
Pennarun, A.-L.
,
Prost, C.
,
Renard, D.
,
Poncelet, D.
,
Demaimay, D.
Published in
Journal of Microencapsulation
(2003)
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Colloid and Surface Chemistry
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