Cite
HARVARD Citation
Liu, J. et al. (2021). Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation. International journal of food properties. 24 (1), pp. 553-563. [Online].
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Liu, J. et al. (2021). Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation. International journal of food properties. 24 (1), pp. 553-563. [Online].