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Oxidative stability of egg and soy lecithin as affected by transition metal ions and pH in emulsion
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Wang G and Wang T 2008. Oxidative stability of egg and soy lecithin as affected by transition metal ions and pH in emulsion. Journal of Agricultural and Food Chemistry 56, 11424-11431.
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(2008)
Journal of Agricultural and Food Chemistry
, vol.56
, pp. 11424-11431
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Wang, G.1
Wang, T.2
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