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HARVARD Citation
Hu, X. et al. (2022). The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems. Food chemistry. p. . [Online].
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Hu, X. et al. (2022). The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems. Food chemistry. p. . [Online].