Analysis of Microbial Community Diversity in Chinese Korean Traditional Rice Wine and Its Starter Culture Using High-Throughput Sequencing
NING Yali, WU Yue, HE Qiang, XU Shuaizhe, CHEN Yan
FOOD SCIENCE . 2019, (16): 107 -114 .  DOI: 10.7506/spkx1002-6630-20180917-173