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APA Citation
Ciriminna, R., Albanese, L., Di Stefano, V., Delisi, R., Avellone, G., Meneguzzo, F., & Pagliaro, M. (2018). beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids. Lebensmittel-Wissenschaft + Technologie =, 91, 160–167. http://access.bl.uk/ark:/81055/vdc_100057096914.0x000061