Cite
HARVARD Citation
Jiang, W. et al. (2017). Chitin nanofiber as a promising candidate for improved salty taste. Lebensmittel-Wissenschaft + Technologie =. pp. 65-71. [Online].
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Jiang, W. et al. (2017). Chitin nanofiber as a promising candidate for improved salty taste. Lebensmittel-Wissenschaft + Technologie =. pp. 65-71. [Online].