Cite
HARVARD Citation
Yuan, L. et al. (2021). Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf life of chilled meat. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Yuan, L. et al. (2021). Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf life of chilled meat. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].