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APA Citation
Kurata, K., Chiyoda, M., Ito, M., & Furuse, M. (2022). a new and efficient method for producing food ingredients high in l‐ornithine using unused parts of white cabbage (Brassica oleracea var. capitata). Journal of food biochemistry, 46(12), n/a. http://access.bl.uk/ark:/81055/vdc_100173097131.0x000051