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Chiu, S.-H., Chung, T.-W., Giridhar, R. and Wu, W.-T. (2004) Immobilization of β-Cyclodextrin in Chitosan Beads for Separation of Cholesterol from Egg Yolk. Food Research International, 37, 217-223.
https://doi.org/10.1016/j.foodres.2003.12.001

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