Cite
HARVARD Citation
Mao, Y. et al. (2021). An optimized organic acid human sensory sourness analysis method. Journal of the science of food and agriculture. pp. 5880-5887. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Mao, Y. et al. (2021). An optimized organic acid human sensory sourness analysis method. Journal of the science of food and agriculture. pp. 5880-5887. [Online].