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HARVARD Citation
Liu, Y. et al. (2023). Evaluation of changes in egg yolk lipids during storage based on lipidomics through UPLC-MS/MS. Food chemistry. p. . [Online].
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Liu, Y. et al. (2023). Evaluation of changes in egg yolk lipids during storage based on lipidomics through UPLC-MS/MS. Food chemistry. p. . [Online].