Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters
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C. Forney | Weili Xu | L. Lim | John Shi | S. Xue | Guihua Xu | B. S. B. Bamba | C. Tranchant