Analysis of fungal diversity in Moutai-flavor Baijiu during the fourth round fermentation

doi:10.11882/j.issn.0254-5071.2019.11.006

SUN Lilin, LI Lilang, HU Ping, TIAN Ya, MA Yingyao, YUAN Zaishun

China Brewing ›› 2019, Vol. 38 ›› Issue (11) : 24-30.

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China Brewing ›› 2019, Vol. 38 ›› Issue (11) : 24-30. DOI: 10.11882/j.issn.0254-5071.2019.11.006

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Analysis of fungal diversity in Moutai-flavor Baijiu during the fourth round fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(11): 24-30 https://doi.org/10.11882/j.issn.0254-5071.2019.11.006

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