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Formation, rheology and susceptibility to lipid oxidation of multiple emulsions (O/W/O) in table spreads containing omega-3 rich oils

  • Sandra P. O' Dwyer
  • , David O' Beirne
  • , Deirdre Ní Eidhin
  • , Alan A. Hennessy
  • , Brendan T. O' Kennedy
  • Teagasc - Irish Agriculture and Food Development Authority
  • University of Limerick

Research output: Contribution to journal › Article › peer-review

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