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Stability Mechanism of Two Soybean Protein-Phosphatidylcholine Nanoemulsion Preparation Methods from a Structural

Ying Zhu1, Yang Li1,2, Changling Wu1

  • 1College of Food Science, Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China.

Scientific Reports
|May 8, 2019
PubMed

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