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HARVARD Citation
Ma, L. et al. (2021). Synergistic effect of glycyrrhizic acid and cellulose nanocrystals for oil-water interfacial stabilization. Food hydrocolloids. p. . [Online].
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Ma, L. et al. (2021). Synergistic effect of glycyrrhizic acid and cellulose nanocrystals for oil-water interfacial stabilization. Food hydrocolloids. p. . [Online].