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HARVARD Citation
Li, Y. et al. (2020). Stability and in vitro simulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion. Food & function. 11 (5), pp. 3800-3810. [Online].
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Li, Y. et al. (2020). Stability and in vitro simulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion. Food & function. 11 (5), pp. 3800-3810. [Online].