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HARVARD Citation
Wang, S. et al. (2020). Rapid detection of quality of Japanese fermented soy sauce using near-infrared spectroscopy. Analytical methods. 12 (18), pp. 2347-2354. [Online].
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Wang, S. et al. (2020). Rapid detection of quality of Japanese fermented soy sauce using near-infrared spectroscopy. Analytical methods. 12 (18), pp. 2347-2354. [Online].