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HARVARD Citation
Cheng, C. et al. (2021). Effect of different structural flaxseed lignans on the stability of flaxseed oil-in-water emulsion: An interfacial perspective. Food chemistry. p. . [Online].
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Cheng, C. et al. (2021). Effect of different structural flaxseed lignans on the stability of flaxseed oil-in-water emulsion: An interfacial perspective. Food chemistry. p. . [Online].