Cite
HARVARD Citation
Wu, T. et al. (2023). Antioxidant characteristic changes, sensory evaluation, processing and storage of functional water modified juice. Food bioscience. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Wu, T. et al. (2023). Antioxidant characteristic changes, sensory evaluation, processing and storage of functional water modified juice. Food bioscience. p. . [Online].