Cite
HARVARD Citation
Liu, T. et al. (2020). The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing. Food chemistry. p. . [Online].
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Liu, T. et al. (2020). The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing. Food chemistry. p. . [Online].