Analysis of bacterial community structure in fermented grains by 3 types of low-temperature Daqu

RAO Dexing, HOU Qiangchuang, LIU Zhongjun, ZHONG Jian, GUO Zhuang

China Brewing ›› 2026, Vol. 45 ›› Issue (2) : 160-166.

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China Brewing ›› 2026, Vol. 45 ›› Issue (2) : 160-166. DOI: 10.11882/j.issn.0254-5071.2026.02.022

Analysis of bacterial community structure in fermented grains by 3 types of low-temperature Daqu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(2): 160-166 https://doi.org/10.11882/j.issn.0254-5071.2026.02.022

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