Published in
Wiley, Journal of the Science of Food and Agriculture, 5(98), p. 1773-1786
DOI: 10.1002/jsfa.8652
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Selection and use of indigenous mixed starter cultures for mustard leaves fermentation and the improvement of cuocai characteristics: Indigenous starter cultures for mustard leaves fermentation
Journal article published in 2017 by
Xuan Chen,
Miao Zheng,
Jia Liu,
Zeyuan Deng,
Bing Zhang,
Hongyan Li 
This paper was not found in any repository, but could be made available legally by the author.
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