Cite
MLA Citation
Yongyang Xu et al.. “Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating.” Lebensmittel-Wissenschaft + Technologie =, vol. 161, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100153779705.0x000056