Cite
HARVARD Citation
Li, S. et al. (2020). Effect of ultraviolet treatment on shelf life of fresh lotus root. Journal of food biochemistry. 44 (6), p. n/a. [Online].
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Li, S. et al. (2020). Effect of ultraviolet treatment on shelf life of fresh lotus root. Journal of food biochemistry. 44 (6), p. n/a. [Online].