Cite
HARVARD Citation
Castro Marín, A. et al. (2019). Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms. Food chemistry. pp. 67-76. [Online].
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Castro Marín, A. et al. (2019). Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms. Food chemistry. pp. 67-76. [Online].