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Tuersuntuoheti T, Wang Z, Zheng Y, et al. Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives. Food Sci Nutr. 2019;7(9):2958-2967doi: 10.1002/fsn3.1151.
Tuersuntuoheti, T., Wang, Z., Zheng, Y., Wang, S., Wang, Z., Wu, Y., Liang, S., Li, X., & Zhang, M. (2019). Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives. Food science & nutrition, 7(9), 2958-2967. https://doi.org/10.1002/fsn3.1151
Tuersuntuoheti, Tuohetisayipu, et al. "Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives." Food science & nutrition vol. 7,9 (2019): 2958-2967. doi: https://doi.org/10.1002/fsn3.1151
Tuersuntuoheti T, Wang Z, Zheng Y, Wang S, Wang Z, Wu Y, Liang S, Li X, Zhang M. Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives. Food Sci Nutr. 2019 Jul 30;7(9):2958-2967. doi: 10.1002/fsn3.1151. eCollection 2019 Sep. PMID: 31572589; PMCID: PMC6766552.
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