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HARVARD Citation
Li, Z. et al. (2022). Improvement and mechanism of emulsifying properties of liquid egg yolk by ozonation technology. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Li, Z. et al. (2022). Improvement and mechanism of emulsifying properties of liquid egg yolk by ozonation technology. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].