FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (18): 180-187.doi: 10.7506/spkx1002-6630-20190723-307
• Bioengineering • Previous Articles Next Articles
ZHANG Huimin, WANG Yanli, MENG Yajing, LI Anjun, ZHOU Qingwu, HU Xinhang, LIU Guoying, LI Lan, HUANG Yan, XING Xinhui
Online:
2020-09-25
Published:
2020-09-18
CLC Number:
ZHANG Huimin, WANG Yanli, MENG Yajing, LI Anjun, ZHOU Qingwu, HU Xinhang, LIU Guoying, LI Lan, HUANG Yan, XING Xinhui. Analysis of Prokaryotic Community Structures in Bottom and Wall Muds from Old and Young Pits Used for Production of Strong-Flavor Baijiu[J]. FOOD SCIENCE, 2020, 41(18): 180-187.
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20190723-307
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||