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HARVARD Citation
Wang, S. et al. (2019). Lipophilization and molecular encapsulation of p-coumaric acid by amylose inclusion complex. Food hydrocolloids. pp. 270-275. [Online].
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Wang, S. et al. (2019). Lipophilization and molecular encapsulation of p-coumaric acid by amylose inclusion complex. Food hydrocolloids. pp. 270-275. [Online].