Cite
HARVARD Citation
Tang, P. et al. (2022). Enhanced physicochemical and functional properties of collagen films cross-linked with laccase oxidized phenolic acids for active edible food packaging. Food chemistry. p. . [Online].
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Tang, P. et al. (2022). Enhanced physicochemical and functional properties of collagen films cross-linked with laccase oxidized phenolic acids for active edible food packaging. Food chemistry. p. . [Online].