Cite
HARVARD Citation
Zhou, K. et al. (2021). Inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process. Food chemistry. p. . [Online].
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Zhou, K. et al. (2021). Inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process. Food chemistry. p. . [Online].