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J.FOODCHEM.2004.02.050
J.FOODCHEM.2004.02.050
http://dx.doi.org/10.1016/J.FOODCHEM.2004.02.050
A survey on free biogenic amine content of fresh and preserved vegetables
P356
Q55969038-D88A8BFE-BD02-42A7-A5AA-D6371E93B15D
P356
J.FOODCHEM.2004.02.050
http://dx.doi.org/10.1016/J.FOODCHEM.2004.02.050