Cite
HARVARD Citation
Hashim, S. et al. (2023). Smart films of carbohydrate-based/sunflower wax/purple Chinese cabbage anthocyanins: A biomarker of chicken freshness. Food chemistry. p. . [Online].
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Hashim, S. et al. (2023). Smart films of carbohydrate-based/sunflower wax/purple Chinese cabbage anthocyanins: A biomarker of chicken freshness. Food chemistry. p. . [Online].