Cite
HARVARD Citation
Yu, D. et al. (2021). A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus). Food chemistry. p. . [Online].
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Yu, D. et al. (2021). A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus). Food chemistry. p. . [Online].