Cite
HARVARD Citation
Chen, A. et al. (2019). Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable. Journal of food processing and preservation. 43 (12), p. n/a. [Online].
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Chen, A. et al. (2019). Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable. Journal of food processing and preservation. 43 (12), p. n/a. [Online].