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J.IJFOODMICRO.2009.07.032
J.IJFOODMICRO.2009.07.032
http://dx.doi.org/10.1016/J.IJFOODMICRO.2009.07.032
Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan.
P356
Q33495898-EA096254-ACEA-4C5D-8C3B-DD78C85EE9BA
P356
J.IJFOODMICRO.2009.07.032
http://dx.doi.org/10.1016/J.IJFOODMICRO.2009.07.032