Cite
HARVARD Citation
Woraprayote, W. et al. (2023). Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications. Food bioscience. p. . [Online].
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Woraprayote, W. et al. (2023). Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications. Food bioscience. p. . [Online].