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publicationName Journal of Food Science
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bibliographicCitation Almajano MP, Carbó R, Delgado ME, Gordon MH. Effect of pH on the antimicrobial activity and oxidative stability of oil-in-water emulsions containing caffeic acid. J Food Sci. 2007 Jun;72(5):C258–63. doi: 10.1111/j.1750-3841.2007.00387.x. PMID: 17995712.
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title Effect of pH on the Antimicrobial Activity and Oxidative Stability of Oil‐in‐Water Emulsions Containing Caffeic Acid
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