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中文
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