Cite
HARVARD Citation
Liu, W. et al. (2022). Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk. Food chemistry. p. . [Online].
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Liu, W. et al. (2022). Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk. Food chemistry. p. . [Online].