doi.org/10.1016/j.fm.2018.02.002

Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine

,

,

..., Jianwei Mao

Food Microbiology4.60

Volume: 73, Pages: 319 - 326

Published: Feb 8, 2018

Paper Fields

Paper Details

Title

Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine

DOI

doi.org/10.1016/j.fm.2018.02.002

Published Date

Feb 8, 2018

Journal

Food Microbiology

Volume

73

Pages

319 - 326

Notes

History