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Liu, D., & Tong, C. (2017). bacterial community diversity of traditional fermented vegetables in China. Lebensmittel-Wissenschaft + Technologie =, 86, 40–48. http://access.bl.uk/ark:/81055/vdc_100049840678.0x000045
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Liu, D., & Tong, C. (2017). bacterial community diversity of traditional fermented vegetables in China. Lebensmittel-Wissenschaft + Technologie =, 86, 40–48. http://access.bl.uk/ark:/81055/vdc_100049840678.0x000045