Cite
HARVARD Citation
Li, F. et al. (2021). Preservation of stewed beef chunks by using ϵ-polylysine and tea polyphenols. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Li, F. et al. (2021). Preservation of stewed beef chunks by using ϵ-polylysine and tea polyphenols. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].