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Journal: FoodsVolume: 14Number: 1967
Article: Effects of Water-Soluble and Fat-Soluble Antioxidant Combinations in Oil-in-Water Emulsions on the Oxidative Stability of Walnut Kernels
  • Authors:
  • Ying Jing†,
  • Rongrong Wang† and
  • Huiliang Wen*
  • et al.
Link: https://www.mdpi.com/2304-8158/14/11/1967

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