Cite
HARVARD Citation
Cai, C. et al. (2022). Enhancement of norisoprenoid and acetoin production for improving the aroma of fermented mango juice by Bacillus subtilis-HNU-B3. Process biochemistry. pp. 177-184. [Online].
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Cai, C. et al. (2022). Enhancement of norisoprenoid and acetoin production for improving the aroma of fermented mango juice by Bacillus subtilis-HNU-B3. Process biochemistry. pp. 177-184. [Online].