Cite
HARVARD Citation
Liang, H. et al. (2020). Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China. Food research international. p. . [Online].
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Liang, H. et al. (2020). Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China. Food research international. p. . [Online].