Cite
HARVARD Citation
Huang, J. et al. (2022). High salinity slowed organic acid production from acidogenic fermentation of kitchen wastewater by shaping functional bacterial community. Journal of environmental management. p. . [Online].
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Huang, J. et al. (2022). High salinity slowed organic acid production from acidogenic fermentation of kitchen wastewater by shaping functional bacterial community. Journal of environmental management. p. . [Online].