Cite
HARVARD Citation
Xing, Q. et al. (2020). Effects of heat treatment, homogenization pressure, and overprocessing on the content of furfural compounds in liquid milk. Journal of the science of food and agriculture. pp. 5276-5282. [Online].
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Xing, Q. et al. (2020). Effects of heat treatment, homogenization pressure, and overprocessing on the content of furfural compounds in liquid milk. Journal of the science of food and agriculture. pp. 5276-5282. [Online].