دورية أكاديمية
Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage
| العنوان: | Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage |
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| المؤلفون: | Chung, Young BaeAff1, Aff2, Song, Hyeyeon, Jo, KyungaeAff3, Suh, Hyung JooAff1, Aff3 |
| المصدر: | Food Science and Biotechnology. 30(2):227-234 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 12267708 20926456 |
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| DOI: | 10.1007/s10068-020-00857-w |