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HARVARD Citation
Li, X. et al. (2022). Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature. Food chemistry. p. . [Online].
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Li, X. et al. (2022). Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature. Food chemistry. p. . [Online].