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Optimization of the encapsulation of ascorbic acid and gallic acid in W1/O1/W2 double emulsion for enhancing shelf life of apricot fruits

Crossref DOI link: https://doi.org/10.1007/s11694-025-03649-0

Published Online: 2025-11-01

Published Print: 2026-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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