Cite
HARVARD Citation
Li, Z. et al. (2017). Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste. Food chemistry. pp. 534-542. [Online].
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Li, Z. et al. (2017). Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste. Food chemistry. pp. 534-542. [Online].