Cite
HARVARD Citation
Chen, C. et al. (2022). Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation. Food bioscience. p. . [Online].
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Chen, C. et al. (2022). Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation. Food bioscience. p. . [Online].