Dynamic changes of total acid and bacterial communities during the traditional fermentation of Hong Qu glutinous rice wine - Concepedia

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Dynamic changes of total acid and bacterial communities during the traditional fermentation of Hong Qu glutinous rice wine

DOI Full Paper Access

34

Citations

31

References

2019

Year

Zhangcheng Liang, Xiaozi Lin, Zhigang He, Weixin Li, Xiangyun Ren, Xiaojie Lin

Electronic Journal of Biotechnology

References

	Year	Citations

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