Cite
HARVARD Citation
Xie, M. et al. (2019). Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China. Food chemistry. p. . [Online].
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Xie, M. et al. (2019). Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China. Food chemistry. p. . [Online].