Cite
HARVARD Citation
Bi, J. et al. (2022). Effect of different cooking methods on flavor compounds of Chinese traditional condiment Wuxiang powder. Journal of food processing and preservation. 46 (3), p. n/a. [Online].
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Bi, J. et al. (2022). Effect of different cooking methods on flavor compounds of Chinese traditional condiment Wuxiang powder. Journal of food processing and preservation. 46 (3), p. n/a. [Online].