Cite
HARVARD Citation
Xiong, Y. et al. (2020). Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging. Food control. p. . [Online].
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Xiong, Y. et al. (2020). Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging. Food control. p. . [Online].