Cite
HARVARD Citation
Ye, B. et al. (2022). Development of a time–temperature indicator based on Maillard reaction for visually monitoring the freshness of mackerel. Food chemistry. p. . [Online].
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Ye, B. et al. (2022). Development of a time–temperature indicator based on Maillard reaction for visually monitoring the freshness of mackerel. Food chemistry. p. . [Online].