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HARVARD Citation
Ribes, S. et al. (2016). Use of oil-in-water emulsions to control fungal deterioration of strawberry jams. Food chemistry. pp. 92-99. [Online].
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Ribes, S. et al. (2016). Use of oil-in-water emulsions to control fungal deterioration of strawberry jams. Food chemistry. pp. 92-99. [Online].