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APA Citation
Gu, R., Chang, X., Bai, G., Li, X., Di, Y., Liu, X., Sun, L., & Wang, Y. (2021). effects of household cooking methods on changes of tissue structure, phenolic antioxidant capacity and active component bioaccessibility of quinoa. Food chemistry, 350, . http://access.bl.uk/ark:/81055/vdc_100123991017.0x000039