Cite
HARVARD Citation
Gringer, N. et al. (2016). Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine. Food chemistry. pp. 1164-1171. [Online].
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Gringer, N. et al. (2016). Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine. Food chemistry. pp. 1164-1171. [Online].