Cite
HARVARD Citation
Zhu, Y. et al. (2020). Plasma enhanced-nutmeg essential oil solid liposome treatment on the gelling and storage properties of pork meat batters. Journal of food engineering. p. . [Online].
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Zhu, Y. et al. (2020). Plasma enhanced-nutmeg essential oil solid liposome treatment on the gelling and storage properties of pork meat batters. Journal of food engineering. p. . [Online].