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Evaluation of yeasts from Tibetan fermented products as agents for biocontrol of blue mold of Nashi pear fruits

Crossref DOI link: https://doi.org/10.1631/jzus.B1400162

Published Online: 2015-04-14

Published Print: 2015-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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