Cite
HARVARD Citation
Shang, Y. et al. (2019). Effect of lactic acid bacteria fermentation on tannins removal in Xuan Mugua fruits. Food chemistry. pp. 118-122. [Online].
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Shang, Y. et al. (2019). Effect of lactic acid bacteria fermentation on tannins removal in Xuan Mugua fruits. Food chemistry. pp. 118-122. [Online].