Dynamic Change and Production Characteristics of B. licheniformis and B. subtilis during Fermentation of High-temperature Daqu
ZHOU Rui-ping1,2，WANG Tao3，CHEN Yun-zong1,2，JIANG Dong-cai1,2，TANG Dai-yun1,2， LIU Chao1,2，ZHU He-qin1,2，ZHOU Rong-qing4
FOOD SCIENCE . 2013, (19): 237 -240 .  DOI: 10.7506/spkx1002-6630-201319049