Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process

出版年份 2019 全文链接

标题

作者

关键词

Microbial interaction, Cereals, Pit mud, Microbial source tracking, Solid-state fermentation (SSF)

出版物

Volume -, Issue -, Pages 108350

出版商

Elsevier BV

发表日期

2019-09-06

DOI

10.1016/j.ijfoodmicro.2019.108350

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