Cite
HARVARD Citation
Xu, L. et al. (2023). Green extract rosemary acid as a viscosity-sensitive molecular sensor in liquid systems. Analytical methods. 15 (15), pp. 1881-1887. [Online].
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Xu, L. et al. (2023). Green extract rosemary acid as a viscosity-sensitive molecular sensor in liquid systems. Analytical methods. 15 (15), pp. 1881-1887. [Online].