Cite
MLA Citation
Xuefeng Zeng et al.. “Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation.” Food science & nutrition, vol. 9, no. 11, 2021, pp. 5899–5913. http://access.bl.uk/ark:/81055/vdc_100145496030.0x00000e