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HARVARD Citation
Wangmo, L. et al. (2022). A novel sensor based on bead-counting of purple sweet potato tapioca pearl for freshness monitoring of shrimp. Food chemistry. p. . [Online].
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Wangmo, L. et al. (2022). A novel sensor based on bead-counting of purple sweet potato tapioca pearl for freshness monitoring of shrimp. Food chemistry. p. . [Online].