Cite
HARVARD Citation
Xu, X. et al. (2020). Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.). Food microbiology. p. . [Online].
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Xu, X. et al. (2020). Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.). Food microbiology. p. . [Online].