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APA Citation
Gao, X., Liu, E., Zhang, J., Yang, L., Huang, Q., Chen, S., Ma, H., Ho, C., & Liao, L. (2020). accelerating aroma formation of raw soy sauce using low intensity sonication. Food chemistry, 329, . http://access.bl.uk/ark:/81055/vdc_100103929221.0x000035