Cite
HARVARD Citation
He, J. et al. (2021). Fatty acids and volatile flavor compounds in commercial plant‐based burgers. Journal of food science. 86 (2), pp. 293-305. [Online].
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He, J. et al. (2021). Fatty acids and volatile flavor compounds in commercial plant‐based burgers. Journal of food science. 86 (2), pp. 293-305. [Online].