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APA Citation
Redfern, S., Dermiki, M., Fox, S., Lordan, R., Shiels, K., Kumar Saha, S., Tsoupras, A., & Zabetakis, I. (2021). the effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics. Food research international, 139, . http://access.bl.uk/ark:/81055/vdc_100120423701.0x000036