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中文
Effect of Oil Phase Structuring on the Formation and Oxidative Stability of Soy Protein-Based Algal Oil Nanoemulsions
YANG Yunyi, CAO Muxi, CHEN Wenrong, WAN Zhili, FANG Suqiong, YANG Xiaoquan
FOOD SCIENCE . 2023, (
2
): 1 -8 . DOI: 10.7506/spkx1002-6630-20220428-363