Cite
HARVARD Citation
Kuang, L. et al. (2020). Sensory acceptability and willingness to buy foods presented as having benefits achieved through the use of nanotechnology. Food quality and preference. p. . [Online].
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Kuang, L. et al. (2020). Sensory acceptability and willingness to buy foods presented as having benefits achieved through the use of nanotechnology. Food quality and preference. p. . [Online].