Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation.
Saved in:
| 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 |
|
Full text is not displayed to guests.
Login for full access.
|
|
Be the first to leave a comment!
