Cite
HARVARD Citation
Liang, R. et al. (2019). Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure. Food research international. pp. 801-808. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Liang, R. et al. (2019). Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure. Food research international. pp. 801-808. [Online].