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Journal: Microorganisms, 2019
Volume: 7
Number: 371
Article:
Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality
Authors:
by
Fangmin Du, Xiaoyong Zhang, Huarong Gu, Jiajia Song and Xiangyang Gao
Link:
https://www.mdpi.com/2076-2607/7/9/371
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