Cite
HARVARD Citation
Chen, Z. et al. (2023). Effect of the succession of the microbial community on physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu. Food bioscience. p. . [Online].
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Chen, Z. et al. (2023). Effect of the succession of the microbial community on physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu. Food bioscience. p. . [Online].