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MLA Citation
Lulu Ma et al.. “Synergistic effect of glycyrrhizic acid and cellulose nanocrystals for oil-water interfacial stabilization.” Food hydrocolloids, vol. 120, 2021, p. . http://access.bl.uk/ark:/81055/vdc_100134863169.0x00003c
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Lulu Ma et al.. “Synergistic effect of glycyrrhizic acid and cellulose nanocrystals for oil-water interfacial stabilization.” Food hydrocolloids, vol. 120, 2021, p. . http://access.bl.uk/ark:/81055/vdc_100134863169.0x00003c