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HARVARD Citation
Wu, Z. et al. (2022). A lead-based room-temperature phosphorescent metal–organic framework sensor for assessing the peroxide value of edible oils. Food chemistry. p. . [Online].
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Wu, Z. et al. (2022). A lead-based room-temperature phosphorescent metal–organic framework sensor for assessing the peroxide value of edible oils. Food chemistry. p. . [Online].