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HARVARD Citation
Dai, T. et al. (2019). Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study. Food hydrocolloids. p. . [Online].
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Dai, T. et al. (2019). Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study. Food hydrocolloids. p. . [Online].