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APA Citation
Guo, H., Sun, Z., Hao, Y., Zhang, L., Ren, Y., Zhang, Y., Chen, Z., & Mandlaa, (2020). correlation between bacterial communities and organic acids in the fermentation stage of traditional Chinese sour porridge. International journal of food properties, 23(1), 1430–1440. http://access.bl.uk/ark:/81055/vdc_100106906250.0x000036