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Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar

✍ Scribed by Jia Jia Wu; Ying Kun Ma; Fen Fen Zhang; Fu Sheng Chen


Book ID
113625817
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
702 KB
Volume
30
Category
Article
ISSN
0740-0020

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