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HARVARD Citation
Pan, H. et al. (2021). Xanthan gum-assisted fabrication of stable emulsion-based oleogel structured with gelatin and proanthocyanidins. Food hydrocolloids. p. . [Online].
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Pan, H. et al. (2021). Xanthan gum-assisted fabrication of stable emulsion-based oleogel structured with gelatin and proanthocyanidins. Food hydrocolloids. p. . [Online].