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Brettanomycesas a Starter Culture in Rice-Steamed Sponge Cake: A Traditional Fermented Food in China
Peng Wu, Xiaoyun Xu, Yongxia Xu, Qingchan Chen, Siyi PanVolume:
63
Language:
english
Pages:
6
DOI:
10.1007/s00284-011-9997-y
Date:
November, 2011
File:
PDF, 1.66 MB
english, 2011