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HARVARD Citation
Gazolu-Rusanova, D. et al. (2020). Role of lysophospholipids on the interfacial and liquid film properties of enzymatically modified egg yolk solutions. Food hydrocolloids. p. . [Online].
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Gazolu-Rusanova, D. et al. (2020). Role of lysophospholipids on the interfacial and liquid film properties of enzymatically modified egg yolk solutions. Food hydrocolloids. p. . [Online].