Cite
HARVARD Citation
Tao, D. et al. (n.d.). Kinetics of "Laba" garlic greening and its physiochemical properties treated by Dense Phase Carbon Dioxide. Lebensmittel-Wissenschaft + Technologie =. 64 (2), pp. 775-780. [Online].
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Tao, D. et al. (n.d.). Kinetics of "Laba" garlic greening and its physiochemical properties treated by Dense Phase Carbon Dioxide. Lebensmittel-Wissenschaft + Technologie =. 64 (2), pp. 775-780. [Online].