Cite
MLA Citation
Congcong Xu et al.. “Effect of Freezing/Thawing Temperature on the Viscoelastic and Nutritional Qualities of Carrots.” International journal of food properties, vol. 19, no. 6, 2016, pp. 1413–1424. http://access.bl.uk/ark:/81055/vdc_100031128854.0x00002d