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HARVARD Citation
Yang, L. et al. (2019). Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment. Food chemistry. pp. 107-113. [Online].
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Yang, L. et al. (2019). Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment. Food chemistry. pp. 107-113. [Online].