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HARVARD Citation
Muñoz-Pina, S. et al. (2018). Full inhibition of enzymatic browning in the presence of thiol-functionalised silica nanomaterial. Food chemistry. pp. 199-205. [Online].
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Muñoz-Pina, S. et al. (2018). Full inhibition of enzymatic browning in the presence of thiol-functionalised silica nanomaterial. Food chemistry. pp. 199-205. [Online].