@article{ZHANG Huimin:207, author = {[ZHANG Huimin, WANG Yanli, MENG Yajing, WANG Yinhui, LI Anjun, WANG Zhiqiang, ZHANG Zhizhou, XING Xinhui]}, title = {Differences in Physicochemical Properties and Prokaryotic Microbial Communities between Young and Old Pit Mud from Chinese Strong-Flavor Baijiu Brewing}, publisher = {FOOD SCIENCE}, year = {2020}, journal = {FOOD SCIENCE}, volume = {41}, number = {6}, eid = {207}, pages = {207-214}, keywords = {Chinese strong-flavor Baijiu; physicochemical properties; pit mud; prokaryotic microbial communities}, doi = https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20190226-190 }