Zhu, X. Et Al. 2022. Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta. FOOD CHEMISTRY , vol.369 .

Zhu, X., Healy, L. E., SEVİNDİK, O., Sun, D., SELLİ, S., Kelebek, H., ... Tiwari, B. K.(2022). Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta. FOOD CHEMISTRY , vol.369.

Zhu, Xianglu Et Al. "Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta," FOOD CHEMISTRY , vol.369, 2022

Zhu, Xianglu Et Al. "Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta." FOOD CHEMISTRY , vol.369, 2022

Zhu, X. Et Al. (2022) . "Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta." FOOD CHEMISTRY , vol.369.

@article{article, author={Xianglu Zhu Et Al. }, title={Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta}, journal={FOOD CHEMISTRY}, year=2022}