Comparison of microbial community diversity in the manual work and mechanized production process of sauce-flavor high-temperature Daqu

doi:10.11882/j.issn.0254-5071.2024.07.012

TANG Shaopei, ZHU Guojun, WANG Zhenlin, LI Tingting, WANG Yi, ZHU Xia, WANG Xiaodan, ZHANG Liang, ZHAO Jinsong

China Brewing ›› 2024, Vol. 43 ›› Issue (7) : 79-85.

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China Brewing ›› 2024, Vol. 43 ›› Issue (7) : 79-85. DOI: 10.11882/j.issn.0254-5071.2024.07.012

Comparison of microbial community diversity in the manual work and mechanized production process of sauce-flavor high-temperature Daqu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(7): 79-85 https://doi.org/10.11882/j.issn.0254-5071.2024.07.012

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Received	Revised	Published
2024-04-07	2024-05-25	2024-07-25
Issue Date
2024-08-19

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