Correlation between Structural Shifts of Bacterial Community and Organic Acid Formation during the Fermentation of Zhejiang Rosy Vinegar
FANG Guanyu, MU Xiaojing, JIANG Yujian
FOOD SCIENCE . 2019, (22): 177 -184 .  DOI: 10.7506/spkx1002-6630-20181012-098