| 标题 |
 Myrrh Oleo‐Gum Resin as a Functional Additive in Pectin and κ‐Carrageenan Composite Films for Food Packaging |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Science & Nutrition 作者：Yasir Abbas Shah; Saurabh Bhatia; Sampath Chinnam; Ahmed Al‐Harrasi; Mohammad Tarahi; et al 出版日期：2024-11-05 |
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(2025-6-4)
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