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中文
Differences in Physicochemical Properties and Prokaryotic Microbial Communities between Young and Old Pit Mud from Chinese Strong-Flavor Baijiu Brewing
ZHANG Huimin, WANG Yanli, MENG Yajing, WANG Yinhui, LI Anjun, WANG Zhiqiang, ZHANG Zhizhou, XING Xinhui
FOOD SCIENCE . 2020, (
6
): 207 -214 . DOI: 10.7506/spkx1002-6630-20190226-190