Cite
HARVARD Citation
Wang, X. et al. (2021). The Physical and Sensory Properties of Fermented Rice Cake Enriched with the Sea Pineapple Shell Extract. Journal of aquatic food product technology. 30 (6), pp. 720-732. [Online].
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Wang, X. et al. (2021). The Physical and Sensory Properties of Fermented Rice Cake Enriched with the Sea Pineapple Shell Extract. Journal of aquatic food product technology. 30 (6), pp. 720-732. [Online].