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Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

✍ Scribed by Xiao-Ran Li; En-Bo Ma; Liang-Zhen Yan; Han Meng; Xiao-Wei Du; Sheng-Wan Zhang; Zhe-Xue Quan

Book ID: 113647278
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 658 KB
Volume: 146
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2011.01.030

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