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Isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan

✍ Scribed by Chi-huan Chang; Yi-sheng Chen; Fujitoshi Yanagida

Publisher: John Wiley and Sons
Year: 2011
Tongue: English
Weight: 147 KB
Volume: 91
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.4364

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