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K. Shimada, K. Fujikawa, K. Yahara and T. Nakamura, “Antioxidative Properties of Xanthan on the Anti-Oxidation of Soybean Oil in Cyclodextrin Emulsion,” Journal of Agricultural and Food Chemistry, Vol. 40, No. 6, 1992, pp. 945-948. doi:10.1021/jf00018a005

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