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HARVARD Citation
Xu, G. et al. (2017). Stable emulsion produced from casein and soy polysaccharide compacted complex for protection and oral delivery of curcumin. Food hydrocolloids. pp. 108-117. [Online].
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Xu, G. et al. (2017). Stable emulsion produced from casein and soy polysaccharide compacted complex for protection and oral delivery of curcumin. Food hydrocolloids. pp. 108-117. [Online].