Cite
HARVARD Citation
Wu, X. et al. (2020). Improved packing performance and structure-stability of casein edible films by dielectric barrier discharges (DBD) cold plasma. Food packaging and shelf life. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Wu, X. et al. (2020). Improved packing performance and structure-stability of casein edible films by dielectric barrier discharges (DBD) cold plasma. Food packaging and shelf life. p. . [Online].