Cite
HARVARD Citation
Yang, Z. et al. (2020). Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish. Food bioscience. p. . [Online].
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Yang, Z. et al. (2020). Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish. Food bioscience. p. . [Online].