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About this Agricultural and Biological Sciences article
Exploring core microbiota responsible for the production of volatile flavor compounds during the traditional fermentation of Koumiss by Meng, Yuecheng; Chen, Xuliang; Sun, Zhehang; Li, Yanhua; Chen, Dongdong; Fang, Sheng; Chen, Jie is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Meng, Yuecheng; Chen, Xuliang; Sun, Zhehang; Li, Yanhua; Chen, Dongdong; Fang, Sheng; Chen, Jie
- Publisher
- Elsevier Science; Elsevier ; Elsevier Inc.; Elsevier BV (ISSN 1096-1127)
- Published
- 2021
- Field
- Agricultural and Biological Sciences (Life Sciences)