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APA Citation
Xu, X., Wu, B., Zhao, W., Pang, X., Lao, F., Liao, X., & Wu, J. (2020). correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.). Food microbiology, 91, . http://access.bl.uk/ark:/81055/vdc_100104366872.0x000035