Cite
HARVARD Citation
Che, H. et al. (2021). Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition. Food bioscience. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Che, H. et al. (2021). Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition. Food bioscience. p. . [Online].