Cite
HARVARD Citation
Wang, W. et al. (2015). Effects of Ultrasound on Spoilage Microorganisms, Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes. Journal of food science. 80 (10), pp. C2117-C2126. [Online].
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Wang, W. et al. (2015). Effects of Ultrasound on Spoilage Microorganisms, Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes. Journal of food science. 80 (10), pp. C2117-C2126. [Online].