Cite
HARVARD Citation
Mohammadi-Moghaddam, T. et al. (2020). Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity. International journal of food properties. 23 (1), pp. 1737-1747. [Online].
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Mohammadi-Moghaddam, T. et al. (2020). Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity. International journal of food properties. 23 (1), pp. 1737-1747. [Online].