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APA Citation
Muriel Mundo, J. L., Zhou, H., Tan, Y., Liu, J., & McClements, D. J. (2020). stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid. Food research international, 137, . http://access.bl.uk/ark:/81055/vdc_100115122299.0x00001b