Publication | Closed Access
Microbial communities and amino acids during the fermentation of Wuyi Hong Qu Huangjiu
42
Citations
27
References
2020
Year
BiologyMicrobial DiversityFood FermentationIn Vitro FermentationAmino AcidsMicrobial CommunitiesMicrobial EcologyMicrobiologyMicrobiomeMedicineHealth Sciences
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