Cite
HARVARD Citation
Kang, J. et al. (2022). Comparison of physicochemical characteristics and microbiome profiles of low-temperature Daqu with and without adding tartary buckwheat. Food bioscience. p. . [Online].
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Kang, J. et al. (2022). Comparison of physicochemical characteristics and microbiome profiles of low-temperature Daqu with and without adding tartary buckwheat. Food bioscience. p. . [Online].