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Calculation of apparent diffusion coefficients of aroma compounds in dairy emulsions based on fat content and physicochemical properties in each phase
Isabelle Déléris, Imen Zouid, Isabelle Souchon and Ioan Cristian TréléaJournal of Food Engineering 94 (3-4) 205 (2009)
https://doi.org/10.1016/j.jfoodeng.2009.03.008