Cite
HARVARD Citation
Zhang, L. et al. (2021). The effects of different coculture patterns with salt-tolerant yeast strains on the microbial community and metabolites of soy sauce moromi. Food research international. p. . [Online].
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Zhang, L. et al. (2021). The effects of different coculture patterns with salt-tolerant yeast strains on the microbial community and metabolites of soy sauce moromi. Food research international. p. . [Online].