Traceability Analysis between Strong-Flavor Daqu, a Traditional Chinese Fermentation Starter for Nongxiangxing Baijiu, and Microbial Communities in the Production Environment
LIU Yingjie, HUANG Jun, QIN Hui, ZHANG Suyi, DONG Yi, WANG Chao, WANG Xiaojun, ZHOU Rongqing
FOOD SCIENCE
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2022, (22): 207
-214
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DOI: 10.7506/spkx1002-6630-20220105-037
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