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HARVARD Citation
Wu, J. et al. (2021). Evaluation on the physicochemical and digestive properties of melanoidin from black garlic and their antioxidant activities in vitro. Food chemistry. p. . [Online].
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Wu, J. et al. (2021). Evaluation on the physicochemical and digestive properties of melanoidin from black garlic and their antioxidant activities in vitro. Food chemistry. p. . [Online].