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Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product
Feng, Zhen, Gao, Wei, Ren, Dan, Chen, Xi, Li, Juan-juanVolume:
93
Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.5918
Date:
April, 2013
File:
PDF, 266 KB
english, 2013