Cite
HARVARD Citation
Gu, J. et al. (2018). Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu – A traditional fermented soy curd. Lebensmittel-Wissenschaft + Technologie =. pp. 26-34. [Online].
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Gu, J. et al. (2018). Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu – A traditional fermented soy curd. Lebensmittel-Wissenschaft + Technologie =. pp. 26-34. [Online].