Cite
MLA Citation
Jihye Son et al.. “Combined Application of Antibrowning, Heat Treatment and Modified‐Atmosphere Packaging to Extend the Shelf Life of Fresh‐Cut Lotus Root.” Journal of food science, vol. 80, no. 6, 2015, pp. C1178–C1187. http://access.bl.uk/ark:/81055/vdc_100025925509.0x00004e