Cite
HARVARD Citation
Li, M. et al. (2019). Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus). Food science & nutrition. 7 (2), pp. 755-763. [Online].
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Li, M. et al. (2019). Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus). Food science & nutrition. 7 (2), pp. 755-763. [Online].