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HARVARD Citation
Zhao, Y. et al. (2023). Assessment of autochthonous lactic acid bacteria as starter culture for improving traditional Chinese Dongbei Suancai fermentation. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Zhao, Y. et al. (2023). Assessment of autochthonous lactic acid bacteria as starter culture for improving traditional Chinese Dongbei Suancai fermentation. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].