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Characteristics and emulsifying properties of structured phospholipids from palm pressed fiber and omega-3 fatty acid concentrates from by-products of fish processing by enzymatic acidolysis.
J Food Sci Technol. 2021 Oct;58(10):3689-3700. doi: 10.1007/s13197-020-04827-2. Epub 2020 Oct 14.
J Food Sci Technol. 2021.
PMID: 34471293
Free PMC article.
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