Cite
HARVARD Citation
Uncu, A. et al. (2017). Barcode DNA length polymorphisms vs fatty acid profiling for adulteration detection in olive oil. Food chemistry. pp. 1026-1033. [Online].
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Uncu, A. et al. (2017). Barcode DNA length polymorphisms vs fatty acid profiling for adulteration detection in olive oil. Food chemistry. pp. 1026-1033. [Online].