Microbial community succession during koji making process of red koji rice vinegar and its effects on biochemical indexes

doi:10.11882/j.issn.0254-5071.2019.12.008

ZHANG Jiaojiao, LI Jing, FAN Bingqian, DU Peng, ZHENG Yu, ZHU Lilei, SONG Jia

China Brewing ›› 2019, Vol. 38 ›› Issue (12) : 36-39.

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China Brewing ›› 2019, Vol. 38 ›› Issue (12) : 36-39. DOI: 10.11882/j.issn.0254-5071.2019.12.008

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Microbial community succession during koji making process of red koji rice vinegar and its effects on biochemical indexes

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(12): 36-39 https://doi.org/10.11882/j.issn.0254-5071.2019.12.008

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