Cite
HARVARD Citation
Zheng, X. et al. (2018). Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds. MicrobiologyOpen. 7 (1), p. n/a. [Online].
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Zheng, X. et al. (2018). Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds. MicrobiologyOpen. 7 (1), p. n/a. [Online].