Cite
HARVARD Citation
Zhao, Y. et al. (2021). Optimization of processing technology for blue honeysuckle berry snack: From microwave vacuum concentration to freeze‐drying. Journal of food processing and preservation. 45 (2), p. n/a. [Online].
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Zhao, Y. et al. (2021). Optimization of processing technology for blue honeysuckle berry snack: From microwave vacuum concentration to freeze‐drying. Journal of food processing and preservation. 45 (2), p. n/a. [Online].