Cite
HARVARD Citation
López, D. et al. (2017). Edible film with antioxidant capacity based on salmon gelatin and boldine. Lebensmittel-Wissenschaft + Technologie =. pp. 160-169. [Online].
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López, D. et al. (2017). Edible film with antioxidant capacity based on salmon gelatin and boldine. Lebensmittel-Wissenschaft + Technologie =. pp. 160-169. [Online].