Cite
HARVARD Citation
Lou, W. et al. (2021). The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough. CyTA: journal of food. 19 (1), pp. 751-761. [Online].
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Lou, W. et al. (2021). The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough. CyTA: journal of food. 19 (1), pp. 751-761. [Online].