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HARVARD Citation
Kim, N. et al. (2020). The impact of formulation change and R&D cooperation types on the eWOM of extension products. British food journal. 122 (9), pp. 2851-2866. [Online].
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Kim, N. et al. (2020). The impact of formulation change and R&D cooperation types on the eWOM of extension products. British food journal. 122 (9), pp. 2851-2866. [Online].