Cite
HARVARD Citation
Zhang, Y. et al. (2021). Correlation between the quality and microbial community of natural-type and artificial-type Yongchuan Douchi. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Zhang, Y. et al. (2021). Correlation between the quality and microbial community of natural-type and artificial-type Yongchuan Douchi. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].