Cite
HARVARD Citation
Xiang, W. et al. (2020). Effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickle fermented by Lactobacillus plantarum. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Xiang, W. et al. (2020). Effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickle fermented by Lactobacillus plantarum. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].