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HARVARD Citation
Wang, J. et al. (2020). Anthocyanins decrease the internalization of TiO2 nanoparticles into 3D Caco-2 spheroids. Food chemistry. p. . [Online].
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Wang, J. et al. (2020). Anthocyanins decrease the internalization of TiO2 nanoparticles into 3D Caco-2 spheroids. Food chemistry. p. . [Online].