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APA Citation
Wang, T., Li, Z., Mi, N., Yuan, F., Zou, L., Lin, H., & Pavase, T. (2017). effects of brown algal phlorotannins and ascorbic acid on the physiochemical properties of minced fish (Pagrosomus major) during freeze–thaw cycles. International journal of food science & technology, 52, 706–713. http://access.bl.uk/ark:/81055/vdc_100041774567.0x00002b