Cite
HARVARD Citation
An, N. et al. (2022). Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame. Food chemistry. p. . [Online].
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An, N. et al. (2022). Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame. Food chemistry. p. . [Online].