Cite
HARVARD Citation
Tejedor-Calvo, E. et al. (2023). Extraction and trapping of truffle flavoring compounds into food matrices using supercritical CO2. Food research international. p. . [Online].
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Tejedor-Calvo, E. et al. (2023). Extraction and trapping of truffle flavoring compounds into food matrices using supercritical CO2. Food research international. p. . [Online].