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中文
Diversities of Culturable Yeast and Bacillus and Their Relationship with Process Parameters during the Production of Sichuan Luzhou-Flavor Daqu
XIANG Huiping, LIN Yijin, GUAN Tongwei, ZHANG Jiaxu, SHANG Hongguang, ZHAO Xiaolin, JIAO Shirong, FENG Xu, YANG Yang
FOOD SCIENCE . 2020, (
2
): 196 -201 . DOI: 10.7506/spkx1002-6630-20181217-179