Cite
HARVARD Citation
Xu, L. et al. (2019). Effect of Saccharomyces uvarum on lipid oxidation and carbonyl compounds in silver carp mince during cold storage. Food science & nutrition. 7 (7), pp. 2404-2411. [Online].
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Xu, L. et al. (2019). Effect of Saccharomyces uvarum on lipid oxidation and carbonyl compounds in silver carp mince during cold storage. Food science & nutrition. 7 (7), pp. 2404-2411. [Online].