Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

Published 2011 View Full Article

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Title
Bacterial and fungal diversity in the traditional Chinese liquor fermentation process
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 146, Issue 1, Pages 31-37
Publisher
Elsevier BV
Online
2011-02-03
DOI
10.1016/j.ijfoodmicro.2011.01.030

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