Cite
HARVARD Citation
Aregbe, A. et al. (2019). Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing. Food chemistry. pp. 125-134. [Online].
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Aregbe, A. et al. (2019). Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing. Food chemistry. pp. 125-134. [Online].