Cite
HARVARD Citation
Guo, H. et al. (2020). Correlation between bacterial communities and organic acids in the fermentation stage of traditional Chinese sour porridge. International journal of food properties. 23 (1), pp. 1430-1440. [Online].
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Guo, H. et al. (2020). Correlation between bacterial communities and organic acids in the fermentation stage of traditional Chinese sour porridge. International journal of food properties. 23 (1), pp. 1430-1440. [Online].