Biosurfactants as food additives: New trends and applications
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Elsevier
Reference119 articles.
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1. Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems;Heliyon;2024-06
2. Alternative method for rhamnolipids quantification using an electrochemical platform based on reduced graphene oxide, manganese nanoparticles and molecularly imprinted Poly(L-Ser);Talanta;2024-05
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