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HARVARD Citation
Rashidinejad, A. et al. (2017). Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopy. Food chemistry. pp. 228-234. [Online].
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Rashidinejad, A. et al. (2017). Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopy. Food chemistry. pp. 228-234. [Online].