Cite
HARVARD Citation
Yang, Y. et al. (2021). Using a red‐fleshed and six varieties of thinned young apple to make juice and their phytochemicals characterization. Journal of food processing and preservation. 45 (4), p. n/a. [Online].
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Yang, Y. et al. (2021). Using a red‐fleshed and six varieties of thinned young apple to make juice and their phytochemicals characterization. Journal of food processing and preservation. 45 (4), p. n/a. [Online].