Cite
HARVARD Citation
Angioni, A. et al. (2014). Characterization of the Lipid Fraction of Wild Sea Urchin from the Sardinian Sea (Western Mediterranean). Journal of food science. 79 (2), pp. C155-C162. [Online].
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Angioni, A. et al. (2014). Characterization of the Lipid Fraction of Wild Sea Urchin from the Sardinian Sea (Western Mediterranean). Journal of food science. 79 (2), pp. C155-C162. [Online].