(2026). Deep learning with keratin/poly lactic acid/thymol/mulberry anthocyanin nanofilm in pork preservation and freshness assessment. Food Quality and Safety.
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Chicago Style (17th ed.) Citation
"Deep Learning with Keratin/poly Lactic Acid/thymol/mulberry Anthocyanin Nanofilm in Pork Preservation and Freshness Assessment."
Food Quality and Safety 2026.
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MLA (9th ed.) Citation
"Deep Learning with Keratin/poly Lactic Acid/thymol/mulberry Anthocyanin Nanofilm in Pork Preservation and Freshness Assessment."
Food Quality and Safety, 2026.
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Warning: These citations may not always be 100% accurate.