Cite
HARVARD Citation
Ren, Y. et al. (2017). Diversity analysis and quantification of lactic acid bacteria in traditionally fermented yaks' milk products from Tibet. Food biotechnology. 31 (1), pp. 1-19. [Online].
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Ren, Y. et al. (2017). Diversity analysis and quantification of lactic acid bacteria in traditionally fermented yaks' milk products from Tibet. Food biotechnology. 31 (1), pp. 1-19. [Online].