Cite
HARVARD Citation
Zhang, C. et al. (2019). Bacterial community and quality characteristics of the fermented potherb mustard (Brassica juncea var. multiceps) under modified atmospheres. Food research international. pp. 266-275. [Online].
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Zhang, C. et al. (2019). Bacterial community and quality characteristics of the fermented potherb mustard (Brassica juncea var. multiceps) under modified atmospheres. Food research international. pp. 266-275. [Online].