Cite
HARVARD Citation
Zhou, X. et al. (2016). Inhibitory Effects of Spices on Biogenic Amine Accumulation during Fish Sauce Fermentation. Journal of food science. 81 (4), pp. M913-M920. [Online].
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Zhou, X. et al. (2016). Inhibitory Effects of Spices on Biogenic Amine Accumulation during Fish Sauce Fermentation. Journal of food science. 81 (4), pp. M913-M920. [Online].