Cite
HARVARD Citation
Liu, R. et al. (2020). Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast. Food science and technology international. pp. 642-654. [Online].
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Liu, R. et al. (2020). Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast. Food science and technology international. pp. 642-654. [Online].