![](/img/cover-not-exists.png)
Correlation between bacterial communities and organic acids in the fermentation stage of traditional Chinese sour porridge
Guo, Haoxiang, Sun, Ziyu, Hao, Yuan, Zhang, Luyao, Ren, Yuting, Zhang, Yu, Chen, Zhongjun, Mandlaa,Volume:
23
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2020.1801724
Date:
January, 2020
File:
PDF, 3.41 MB
2020