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HARVARD Citation
Yu, K. et al. (2021). Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitors. Food chemistry. p. . [Online].
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Yu, K. et al. (2021). Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitors. Food chemistry. p. . [Online].