Cite
HARVARD Citation
Xu, R. et al. (2017). Assessment of the Concentration of Advanced Glycation End Products in Traditional Chinese Foods. Journal of food processing and preservation. 41 (2), p. n/a. [Online].
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Xu, R. et al. (2017). Assessment of the Concentration of Advanced Glycation End Products in Traditional Chinese Foods. Journal of food processing and preservation. 41 (2), p. n/a. [Online].