Cite
MLA Citation
Dandan Tao et al.. “'Laba' garlic processed by dense phase carbon dioxide: the relation between green colour generation and cellular structure, alliin consumption and alliinase activity.” Journal of the science of food and agriculture, vol. 96, 2016, pp. 2969–2975. http://access.bl.uk/ark:/81055/vdc_100032501343.0x00003f