Microbial diversity of the second rounds liquid of Moutai-flavor Baijiu during fermentation process

doi:10.11882/j.issn.0254-5071.2017.09.007

HUANG Yunli1,2, HUANG Yongguang1,2*, HU Jianfeng3, HU Feng3, ZHONG Fangda3

China Brewing ›› 2017, Vol. 36 ›› Issue (9) : 30-35.

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China Brewing ›› 2017, Vol. 36 ›› Issue (9) : 30-35. DOI: 10.11882/j.issn.0254-5071.2017.09.007

Microbial diversity of the second rounds liquid of Moutai-flavor Baijiu during fermentation process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 36(9): 30-35 https://doi.org/10.11882/j.issn.0254-5071.2017.09.007

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