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APA Citation
Gu, J., Liu, T., Sadiq, F. A., Yang, H., Yuan, L., Zhang, G., & He, G. (2018). biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu – A traditional fermented soy curd. Lebensmittel-Wissenschaft + Technologie =, 88, 26–34. http://access.bl.uk/ark:/81055/vdc_100053366558.0x00005e