Cite
HARVARD Citation
Li, Y. et al. (2023). A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste. Food research international. p. . [Online].
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Li, Y. et al. (2023). A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste. Food research international. p. . [Online].