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Yuyu Du
Yuyu Du
Shihezi University
Food science
Random coil
Hydroxyl radical
Chemistry
Lutein
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Effects of lutein-phospholipids emulsion on oxidatively stressed egg yolk protein
2021
Lwt - Food Science and Technology
Huchuan Yuan
Liu Yu
Ruifeng Luo
Zeliang Qi
Haiwen Qi
Yuyu Du
Shiling Lu
Juan Dong
Qingling Wang
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