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APA Citation
Liu, Y., Guo, X., Wang, N., Lu, S., Dong, J., Qi, Z., Zhou, J., & Wang, Q. (2023). evaluation of changes in egg yolk lipids during storage based on lipidomics through UPLC-MS/MS. Food chemistry, 398, . http://access.bl.uk/ark:/81055/vdc_100164512243.0x00003a