Cite
HARVARD Citation
Pérez-Díaz, I. et al. (2019). Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl. Food microbiology. pp. 10-20. [Online].
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Pérez-Díaz, I. et al. (2019). Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl. Food microbiology. pp. 10-20. [Online].