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HARVARD Citation
Zhao, D. et al. (2019). Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion. Food chemistry. pp. 87-93. [Online].
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Zhao, D. et al. (2019). Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion. Food chemistry. pp. 87-93. [Online].