Bacterial and fungal communities of traditional fermented Chinese soybean paste (Doujiang) and their properties
2019 ◽
Keyword(s):
2007 ◽
Vol 36
(2)
◽
pp. 137-142
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2004 ◽
Vol 33
(5)
◽
pp. 875-879
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2021 ◽
Vol 1968
(1)
◽
pp. 012001