Cite
HARVARD Citation
Grundy, H. et al. (2016). A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products. Food chemistry. pp. 276-284. [Online].
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Grundy, H. et al. (2016). A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products. Food chemistry. pp. 276-284. [Online].