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Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu
Zeng, Xuefeng, Fan, Jin, He, Laping, Duan, Zhenhua, Xia, WenshuiLanguage:
english
Journal:
Journal of Food Biochemistry
DOI:
10.1111/jfbc.12865
Date:
June, 2019
File:
PDF, 875 KB
english, 2019