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Ponce Cevallos, P.A., Buera, M.P. and Elizalde, B.E. (2010) Encapsulation of Cinnamon and Thyme Essential Oils Components (Cinnamaldehyde and Thymol) in β-Cyclodextrin: Effect of Interactions with Water on Complex Stability. Journal of Food Engineering, 99, 70-75.
https://doi.org/10.1016/j.jfoodeng.2010.01.039
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