View of Isolation, identification, and evaluation of sporulation ability of Bacillus clausii, Bacillus badius, and Bacillus amyloliquefaciens derived from fermented pineapple juice | Tạp chí Khoa học Đại học Huế: Khoa học Tự Nhiên

← Isolation, identification, and evaluation of sporulation ability of Bacillus clausii, Bacillus badius, and Bacillus amyloliquefaciens derived from fermented pineapple juice