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HARVARD Citation
Zhang, J. et al. (2021). Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel. Journal of CO₂ utilization. p. . [Online].
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Zhang, J. et al. (2021). Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel. Journal of CO₂ utilization. p. . [Online].