Cite
HARVARD Citation
Rao, Y. et al. (2019). Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation. Food & function. 10 (10), pp. 6936-6944. [Online].
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Rao, Y. et al. (2019). Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation. Food & function. 10 (10), pp. 6936-6944. [Online].