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Effect of viscosity on process stability and microbial community composition during anaerobic mesophilic digestion of Maotai-flavored distiller’s grains

EngineeringFood FermentationMedicineMicrobial Community CompositionMicrobial EcologyFood MicrobiologyEnvironmental MicrobiologyAnaerobic DigestionMicrobiologyAnaerobic Mesophilic DigestionProcess Stability