Cite
HARVARD Citation
Wang, H. et al. (2019). Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley. International journal of food science & technology. pp. 2570-2577. [Online].
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Wang, H. et al. (2019). Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley. International journal of food science & technology. pp. 2570-2577. [Online].