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International Association for Food Protection

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The influence of pH on the thermal stability of 5--caffeoylquinic acids in aqueous solutions

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Stability and Antimicrobial Efficiency of Eugenol Encapsulated in Surfactant Micelles as Affected by Temperature and pH

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Journal of Food Protection, Vol. 68, Iss. 7, 2005-07 ,pp. : 1359-1366

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Effect of Pectin Type on Association and pH Stability of Whey Protein—Pectin Complexes

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