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APA Citation
Tao, D., Zhou, B., Zhang, L., Hu, X., Liao, X., & Zhang, Y. (n.d.). kinetics of "Laba" garlic greening and its physiochemical properties treated by Dense Phase Carbon Dioxide. Lebensmittel-Wissenschaft + Technologie =, 64(2), 775–780. http://access.bl.uk/ark:/81055/vdc_100026554273.0x000001