Cite
HARVARD Citation
Xing, X. et al. (2020). Diversity of bacterial communities in traditional sourdough derived from three terrain conditions (mountain, plain and basin) in Henan Province, China. Food research international. p. . [Online].
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Xing, X. et al. (2020). Diversity of bacterial communities in traditional sourdough derived from three terrain conditions (mountain, plain and basin) in Henan Province, China. Food research international. p. . [Online].