Cite
HARVARD Citation
Chen, K. et al. (2022). Role of dehydration temperature on flavonoids composition and free-form volatile profile of raisins during the drying process. Food chemistry. p. . [Online].
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Chen, K. et al. (2022). Role of dehydration temperature on flavonoids composition and free-form volatile profile of raisins during the drying process. Food chemistry. p. . [Online].