NGO, Minh Nguyet. CHARACTERISTICS OF FOOD INGREDIENT TERMINOLOGY IN CHINESE AND VIETNAMESE. VNU Journal of Foreign Studies, [S. l.], v. 41, n. 5, p. 27–46, 2025. DOI: 10.63023/2525-2445/jfs.ulis.5552. Disponível em: https://jfs.ulis.vnu.edu.vn/index.php/fs/article/view/5552. Acesso em: 8 feb. 2026.