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FSN3.641
FSN3.641
http://dx.doi.org/10.1002/FSN3.641
Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins.
P356
Q55431676-76D11DD1-ED51-493C-90C7-381973F8EB76
P356
FSN3.641
http://dx.doi.org/10.1002/FSN3.641