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HARVARD Citation
Zeng, X. et al. (2021). Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation. Food science & nutrition. 9 (11), pp. 5899-5913. [Online].
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Zeng, X. et al. (2021). Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation. Food science & nutrition. 9 (11), pp. 5899-5913. [Online].