The bacterial community structure of yond bap, a traditional fermented goat milk product, from distinct Chinese regions
Crossref DOI link: https://doi.org/10.1007/s13594-015-0216-7
Published Online: 2015-03-13
Published Print: 2015-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Liu, Xiao-Feng
Liu, Chen-Jian
Zhang, Hai-Yan
Gong, Fu-Ming
Luo, Yi-Yong
Li, Xiao-Ran
Text and Data Mining valid from 2015-03-13