Cite
HARVARD Citation
Xu, X. et al. (2022). Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki). Food chemistry. p. . [Online].
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Xu, X. et al. (2022). Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki). Food chemistry. p. . [Online].