Cite
MLA Citation
Jiao Zhang et al.. “Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel.” Journal of CO₂ utilization, no. 46, 2021, p. . http://access.bl.uk/ark:/81055/vdc_100124044837.0x000011
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Jiao Zhang et al.. “Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel.” Journal of CO₂ utilization, no. 46, 2021, p. . http://access.bl.uk/ark:/81055/vdc_100124044837.0x000011