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
FOOD SCIENCE . 2017, (12): 21 -26 .  DOI: 10.7506/spkx1002-6630-201712004