Cite
HARVARD Citation
Yang, H. et al. (2022). Effects of 5 antibrowning agents on the color parameters of Dangshan pear (Pyrus spp.) wine during storage. Journal of food processing and preservation. 46 (5), p. n/a. [Online].
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Yang, H. et al. (2022). Effects of 5 antibrowning agents on the color parameters of Dangshan pear (Pyrus spp.) wine during storage. Journal of food processing and preservation. 46 (5), p. n/a. [Online].