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Yoosung Lee and Eunok Choe Effects of Fatty Acid Composition and β-Carotene on the Chlorophyll Photosensitized Oxidation of W/O Emulsion Affected by Phosphatidylcholine Journal of Food Science 78

Version of Record online: 20 DEC 2012 | DOI: 10.1111/j.1750-3841.2012.03005.x

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