Cite
HARVARD Citation
Zhang, L. et al. (2022). Low-oxygen pulping combined with high hydrostatic pressure improve the stability of blueberry pulp anthocyanins and color during storage. Food control. p. . [Online].
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Zhang, L. et al. (2022). Low-oxygen pulping combined with high hydrostatic pressure improve the stability of blueberry pulp anthocyanins and color during storage. Food control. p. . [Online].