Comparison of total microbial DNA extraction methods in yellow water and pit mud in strong-flavor liquor production

doi:10.11882/j.issn.0254-5071.2016.04.010

PAN Lingling1, WANG Mei1, LUO Mingyou1, FU Xiaohong2, XU Kun2, CAO Zijian2, WANG Tao3,

China Brewing ›› 2016, Vol. 35 ›› Issue (4) : 42-46.

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China Brewing ›› 2016, Vol. 35 ›› Issue (4) : 42-46. DOI: 10.11882/j.issn.0254-5071.2016.04.010

Comparison of total microbial DNA extraction methods in yellow water and pit mud in strong-flavor liquor production

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 35(4): 42-46 https://doi.org/10.11882/j.issn.0254-5071.2016.04.010

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