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HARVARD Citation
Li, H. et al. (2021). Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein. Food hydrocolloids. p. . [Online].
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Li, H. et al. (2021). Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein. Food hydrocolloids. p. . [Online].