Diversity of microbial community of Mongolian cheese during the ripening process

doi:10.11882/j.issn.0254-5071.2023.04.022

LIN Jiawei, LIU Min, HAN Wan, ZOU Yin, DU Haoyue

China Brewing ›› 2023, Vol. 42 ›› Issue (4) : 146-150.

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China Brewing ›› 2023, Vol. 42 ›› Issue (4) : 146-150. DOI: 10.11882/j.issn.0254-5071.2023.04.022

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Diversity of microbial community of Mongolian cheese during the ripening process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(4): 146-150 https://doi.org/10.11882/j.issn.0254-5071.2023.04.022

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