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APA Citation
An, F., Li, M., Zhao, Y., Zhang, Y., Mu, D., Hu, X., You, S., Wu, J., & Wu, R. (2021). metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China. Food chemistry, 343, . http://access.bl.uk/ark:/81055/vdc_100118536625.0x000044