Cite
HARVARD Citation
Xu, X. et al. (2019). Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics. Food chemistry. pp. 250-258. [Online].
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Xu, X. et al. (2019). Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics. Food chemistry. pp. 250-258. [Online].