Cite
HARVARD Citation
Li, Z. et al. (2023). Insight into the dynamic variation and retention of major aroma volatile compounds during the milling of Suxiang japonica rice. Food chemistry. p. . [Online].
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Li, Z. et al. (2023). Insight into the dynamic variation and retention of major aroma volatile compounds during the milling of Suxiang japonica rice. Food chemistry. p. . [Online].