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APA Citation
Zang, X., Yue, C., Liu, M., Zheng, H., Xia, X., & Yu, G. (2019). improvement of freeze-thaw stability of oil-in-water emulsions prepared with modified soy protein isolates. Lebensmittel-Wissenschaft + Technologie =, 102, 122–130. http://access.bl.uk/ark:/81055/vdc_100077204994.0x000051