Cite
HARVARD Citation
Xu, Z. et al. (2022). Rapid and non‐destructive freshness evaluation of squid by FTIR coupled with chemometric techniques. Journal of the science of food and agriculture. pp. 3000-3009. [Online].
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Xu, Z. et al. (2022). Rapid and non‐destructive freshness evaluation of squid by FTIR coupled with chemometric techniques. Journal of the science of food and agriculture. pp. 3000-3009. [Online].