Cite
HARVARD Citation
Zeng, X. et al. (2019). Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu. Journal of food biochemistry. 43 (8), p. n/a. [Online].
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Zeng, X. et al. (2019). Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu. Journal of food biochemistry. 43 (8), p. n/a. [Online].