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HARVARD Citation
Cheng, C. et al. (2019). Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions. Food chemistry. p. . [Online].
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Cheng, C. et al. (2019). Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions. Food chemistry. p. . [Online].