Bacterial Community Succession during the Fermentation of Aspergillus-type Douchi, a Traditional Chinese Fermented Soybean Product, and Its Relation with Environmental Factors
ZHAO Wenpeng, LI Hao, YANG Huilin, WANG Xiaolan
FOOD SCIENCE . 2021, (4): 138 -144 .  DOI: 10.7506/spkx1002-6630-20191120-233