Effect of the fermented liquid from Bacillus amyloliquefaciens on storage quality of fresh walnuts( Juglans regia L. )
GENG Yang-yang, XU Li, LIU Xin, HU Ling
Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (09) : 214-218.
Effect of the fermented liquid from Bacillus amyloliquefaciens on storage quality of fresh walnuts( Juglans regia L. )
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