Cite
HARVARD Citation
Wu, Y. et al. (2021). Bacterial composition and function during fermentation of Mongolia koumiss. Food science & nutrition. 9 (8), pp. 4146-4155. [Online].
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Wu, Y. et al. (2021). Bacterial composition and function during fermentation of Mongolia koumiss. Food science & nutrition. 9 (8), pp. 4146-4155. [Online].