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HARVARD Citation
Bi, S. et al. (2019). Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality. Food chemistry. pp. 680-692. [Online].
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Bi, S. et al. (2019). Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality. Food chemistry. pp. 680-692. [Online].