PDF(4168 KB)
Succession pattern of bacterial communities of Daqu and the fourth-round fermented grains during fermentation of sauce-flavor Baijiu from different production areas in Guizhou
DAI Yijie, AO Jintao, WANG Ying, LI Ke, MENG Wangni
China Brewing ›› 2025, Vol. 44 ›› Issue (10) : 171-177.
PDF(4168 KB)
PDF(4168 KB)
Succession pattern of bacterial communities of Daqu and the fourth-round fermented grains during fermentation of sauce-flavor Baijiu from different production areas in Guizhou
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