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APA Citation
Zhang, Y., Zielinska, M., Vidyarthi, S. K., Zhao, J., Pei, Y., Li, G., Zheng, Z., Wu, M., Gao, Z., & Xiao, H. (2020). pulsed pressure pickling enhances acetic acid transfer, thiosulfinates degradation, color and ultrastructure changes of "Laba" garlic. Innovative food science & emerging technologies, 65, . http://access.bl.uk/ark:/81055/vdc_100106950228.0x000014