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HARVARD Citation
Yu, X. et al. (2022). Effects of egg yolk lecithin/milk fat globule membrane material ratio on the structure and stability of oil-in-water emulsions. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Yu, X. et al. (2022). Effects of egg yolk lecithin/milk fat globule membrane material ratio on the structure and stability of oil-in-water emulsions. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].