Cite
HARVARD Citation
Sui, W. et al. (2020). Hydrothermal deglycosylation and deconstruction effect of steam explosion: Application to high-valued glycyrrhizic acid derivatives from liquorice. Food chemistry. p. . [Online].
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Sui, W. et al. (2020). Hydrothermal deglycosylation and deconstruction effect of steam explosion: Application to high-valued glycyrrhizic acid derivatives from liquorice. Food chemistry. p. . [Online].