Cite
HARVARD Citation
Lei, Y. et al. (2022). Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ℃. Food research international. p. . [Online].
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Lei, Y. et al. (2022). Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ℃. Food research international. p. . [Online].