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المصدر: International Journal of Food Science & Technology. 50:1174-1181
مصطلحات موضوعية: chemistry.chemical_classification, Paprika oleoresin, Chromatography, Chemistry, Enthalpy, Industrial and Manufacturing Engineering, Hydrophilic-lipophilic balance, chemistry.chemical_compound, Pulmonary surfactant, Enthalpy–entropy compensation, Chemical stability, Particle size, Carotenoid, Food Science