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Irene Martinez-Sanchez

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Uribe-Wandurraga Z, Martinez-Sanchez I, Savall C, Garcia-Segovia P, Martinez-Monzo J
J Food Sci Technol . 2021 Sep; 58(10):3701-3711. PMID: 34471294
Reducing the fat content in emulsions can give additional nutritional health benefits. Hence, developing low-fat oil-in-water emulsions, fortified with healthy microalgae providing advantageous properties, is an interesting topic. In this...