酸汤子玉米面团中微生物多样性分析

乌日娜，张颖，张红萧，陶冬冰，孙慧君，岳媛媛，武俊瑞

Microbial Diversity Analysis of Corn Sourdough for Suantangzi, a Traditional Northwestern Chinese Fermented Food Product

WU Rina, ZHANG Ying, ZHANG Hongxiao, TAO Dongbing, SUN Huijun, YUE Yuanyuan, WU Junrui

食品科学 . 2017, (12): 21 -26 . DOI: 10.7506/spkx1002-6630-201712004