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Antioxidant Activity and Emulsion-Stabilizing Effect of Pectic Enzyme Treated Pectin in Soy Protein Isolate-Stabilized Oil/Water Emulsion

✍ Scribed by Huang, Ping-Hsiu; Lu, Hao-Te; Wang, Yuh-Tai; Wu, Ming-Chang

No coin nor oath required. For personal study only.

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