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Development of propidium monoazide combined with real-time quantitative PCR (PMA-qPCR) assays to quantify viable dominant microorganisms responsible for the traditional brewing of Hong Qu glutinous rice wine

Real-time Quantitative PcrPathogen DetectionMedicineBioanalysisTraditional BrewingFood MicrobiologyMicrobiologyPropidium MonoazideQuantitative MicrobiologyFood SafetyHealth Sciences