Cite
HARVARD Citation
Ding, S. et al. (2023). Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Ding, S. et al. (2023). Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].