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HARVARD Citation
Sirven, M. et al. (2019). Tannase improves gallic acid bioaccessibility and maintains the quality of mango juice. International journal of food science & technology. pp. 1523-1529. [Online].
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Sirven, M. et al. (2019). Tannase improves gallic acid bioaccessibility and maintains the quality of mango juice. International journal of food science & technology. pp. 1523-1529. [Online].