Cite
HARVARD Citation
Wang, Y. et al. (2021). Characterization of bacterial community and flavor differences of different types of Douchi. Food science & nutrition. 9 (7), pp. 3460-3469. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Wang, Y. et al. (2021). Characterization of bacterial community and flavor differences of different types of Douchi. Food science & nutrition. 9 (7), pp. 3460-3469. [Online].