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Journal: Molecules, 2018
Volume: 23
Number: 56

Article: Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology
Authors: by Jinfeng Zhong, Rong Yang, Xiaoyi Cao, Xiong Liu and Xiaoli Qin
Link: https://www.mdpi.com/1420-3049/23/1/56

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