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HARVARD Citation
Jilani, H. et al. (2015). Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility. Journal of functional foods. pp. 11-21. [Online].
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Jilani, H. et al. (2015). Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility. Journal of functional foods. pp. 11-21. [Online].