Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

Published 2016 View Full Article

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Title
Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories
Authors
Keywords
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Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 22, Issue 5, Pages 595-604
Publisher
Japanese Society for Food Science and Technology
Online
2016-10-31
DOI
10.3136/fstr.22.595

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