FANG Yang, W. C. Correlation analysis between microbial communities and physicochemical indicators during low-salt solid-state fermentation of soy sauce in Deyang. Editorial Department of China Brewing.
Chicago Style (17th ed.) CitationFANG Yang, WEI Chunhui. Correlation Analysis Between Microbial Communities and Physicochemical Indicators During Low-salt Solid-state Fermentation of Soy Sauce in Deyang. Editorial Department of China Brewing.
MLA (9th ed.) CitationFANG Yang, WEI Chunhui. Correlation Analysis Between Microbial Communities and Physicochemical Indicators During Low-salt Solid-state Fermentation of Soy Sauce in Deyang. Editorial Department of China Brewing.
Warning: These citations may not always be 100% accurate.