Cite
HARVARD Citation
Zwirzitz, B. et al. (2022). Autochthonous fungi are central components in microbial community structure in raw fermented sausages. Microbial biotechnology. 15 (5), pp. 1392-1403. [Online].
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Zwirzitz, B. et al. (2022). Autochthonous fungi are central components in microbial community structure in raw fermented sausages. Microbial biotechnology. 15 (5), pp. 1392-1403. [Online].