Cite
HARVARD Citation
Yu, D. et al. (2021). Glass transition and stickiness characteristics of sea tangle powder fermented with Lactobacillus brevis. Journal of food processing and preservation. 45 (6), p. n/a. [Online].
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Yu, D. et al. (2021). Glass transition and stickiness characteristics of sea tangle powder fermented with Lactobacillus brevis. Journal of food processing and preservation. 45 (6), p. n/a. [Online].