Cite
HARVARD Citation
Zhao, G. et al. (2021). The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean. Journal of the science of food and agriculture. pp. 2920-2929. [Online].
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Zhao, G. et al. (2021). The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean. Journal of the science of food and agriculture. pp. 2920-2929. [Online].