Cite
HARVARD Citation
Ma, M. et al. (2020). Deterioration mechanisms of high-moisture wheat-based food – A review from physicochemical, structural, and molecular perspectives. Food chemistry. p. . [Online].
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Ma, M. et al. (2020). Deterioration mechanisms of high-moisture wheat-based food – A review from physicochemical, structural, and molecular perspectives. Food chemistry. p. . [Online].