Effect of curcumin on the quality properties of millet fresh noodle and its inhibitory mechanism against the isolated spoilage bacteria
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Title
Effect of curcumin on the quality properties of millet fresh noodle and its inhibitory mechanism against the isolated spoilage bacteria
Authors
Keywords
-
Journal
Food Science & Nutrition
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2020-02-08
DOI
10.1002/fsn3.1427
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