Effects of Different Raw Materials on Microbial Community Structure and Diversity in Jiang-flavor Daqu
ZHAO Chi, SU Wei, MU Yingchun, ZHENG Pu, WANG Hanyu
(1. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang 550025, China)
ZHAO Chi, SU Wei, MU Yingchun, ZHENG Pu, WANG Hanyu. Effects of Different Raw Materials on Microbial Community Structure and Diversity in Jiang-flavor Daqu[J]. FOOD SCIENCE, 2022, 43(10): 133-141.