[1]
Thủy, Đỗ T.B. and Hương, N.T.D. 2018. IDENTIFICATION AND SOME BENEFIT PROPERTIES OF Lactobacillus farciminis NM6 ISOLATED FROM FISH SAUCE. Hue University Journal of Science: Natural Science. 127, 1C (Sep. 2018), 119-129. DOI:https://doi.org/10.26459/hueuni-jns.v127i1C.4911.