Cite
HARVARD Citation
Li, Z. et al. (2022). Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades. Food bioscience. p. . [Online].
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Li, Z. et al. (2022). Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades. Food bioscience. p. . [Online].