Cite
HARVARD Citation
Lolli, V. et al. (2018). In vitro digestibility of cyclopropane fatty acids in Grana Padano cheese: A study combining 1H NMR and GC-MS techniques. Journal of food engineering. pp. 226-230. [Online].
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Lolli, V. et al. (2018). In vitro digestibility of cyclopropane fatty acids in Grana Padano cheese: A study combining 1H NMR and GC-MS techniques. Journal of food engineering. pp. 226-230. [Online].