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Cofrades, S., Santos-Lopez, J.A., Freire, M., Benedí, J., Sanchez-Muniz, F.J. and Jimenez-Colmenero, F. (2014) Oxidative Stability of Meat Systems Made with W1/O/W2 Emulsions Prepared with Hydroxytyrosol and Chia Oil as Lipid Phase. LWT-Food Science and Technology, 59, 941-947.
https://doi.org/10.1016/j.lwt.2014.06.051

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