Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

标题
Bacterial and fungal diversity in the traditional Chinese liquor fermentation process
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 146, Issue 1, Pages 31-37
出版商
Elsevier BV
发表日期
2011-02-03
DOI
10.1016/j.ijfoodmicro.2011.01.030

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