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Autor:
Mengqiu LI, Yukitaka MIYAZAWA, Gang ZHAO, Koichi SUZUKI, Yasushi KAWAI, Tetsuya MASUDA, Munehiro ODA
Publikováno v:
Food Preservation Science. 43:179-186
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abbd15811006ba4b0d8be61ae46c075c
https://doi.org/10.5891/jafps.43.179
https://doi.org/10.5891/jafps.43.179
