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Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation.

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Title: Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation.
Authors: Xie, Guangfa1 (AUTHOR), Zheng, Huajun2 (AUTHOR), Qiu, Zheling3 (AUTHOR), Lin, Zichen2 (AUTHOR), Peng, Qi2,4 (AUTHOR) dr_pengqi@163.com, Dula Bealu, Girma2 (AUTHOR), Elsheery, Nabil Ibrahim5 (AUTHOR), Lu, Yin1 (AUTHOR), Shen, Chi2 (AUTHOR), Fu, Jianwei2 (AUTHOR), Yang, Huanyi2 (AUTHOR), Han, Jiongping6 (AUTHOR), Lu, Jian7 (AUTHOR), Liu, Guanming3 (AUTHOR)
Source: Food Science & Nutrition. Jul2021, Vol. 9 Issue 7, p3885-3892. 8p.
Database: Academic Search Ultimate
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  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Jul2021, Vol. 9 Issue 7, p3885-3892. 8p.
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      – Type: doi
        Value: 10.1002/fsn3.2369
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      – Code: eng
        Text: English
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        PageCount: 8
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            – D: 01
              M: 07
              Text: Jul2021
              Type: published
              Y: 2021
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