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APA Citation
Wu, Z., Sun, L., Zhang, X., Shen, X., & Weng, P. (2016). quantitative analysis of predominant yeasts and volatile compounds in the process of pickled wax gourd. CyTA: journal of food, 14(1), 92–100. http://access.bl.uk/ark:/81055/vdc_100028619729.0x000049