Article Versions Notes

Chien H-I, Yen Y-F, Lee Y-C, Wei P-C, Huang C-Y, Tseng C-H, Yen F-L, Tsai Y-H. Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities. Biology. 2023; 12(2):258. https://doi.org/10.3390/biology12020258

Chien, Hung-I, Yu-Fan Yen, Yi-Chen Lee, Pi-Chen Wei, Chun-Yung Huang, Chih-Hua Tseng, Feng-Lin Yen, and Yung-Hsiang Tsai. 2023. "Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities" Biology 12, no. 2: 258. https://doi.org/10.3390/biology12020258

Chien, H. -I., Yen, Y. -F., Lee, Y. -C., Wei, P. -C., Huang, C. -Y., Tseng, C. -H., Yen, F. -L., & Tsai, Y. -H. (2023). Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities. Biology, 12(2), 258. https://doi.org/10.3390/biology12020258