Cite
HARVARD Citation
Li, F. et al. (2020). Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing. Food chemistry. p. . [Online].
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Li, F. et al. (2020). Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing. Food chemistry. p. . [Online].