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HARVARD Citation
Su, J. et al. (2020). Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles. Food hydrocolloids. p. . [Online].
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Su, J. et al. (2020). Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles. Food hydrocolloids. p. . [Online].