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Journal: FoodsVolume: 11Number: 1634
Article: Effects of Peroxyl Radicals on the Structural Characteristics and Fatty Acid Composition of High-Density Lipoprotein from Duck Egg Yolk
- Authors:
- Jing Sun1,2,3,
- Qi Zeng1 and
- Xue Yang2,3
- et al.
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