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HARVARD Citation
Yuan, H. et al. (2021). Effects of lutein-phospholipids emulsion on oxidatively stressed egg yolk protein. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Yuan, H. et al. (2021). Effects of lutein-phospholipids emulsion on oxidatively stressed egg yolk protein. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].