Prokaryotic communities in multidimensional bottom-pit-mud from old and young pits used for the production of Chinese Strong-Flavor Baijiu
- 26 December 2019
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 312, 126084
- https://doi.org/10.1016/j.foodchem.2019.126084
Abstract
No abstract availableKeywords
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