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Microbial composition during Chinese soy sauce koji-making based on culture dependent and independen
  • ISSN号：0740-0020
  • 期刊名称：Food Microbiology
  • 时间：2013
  • 页码：189-195
  • 相关项目：汾酒大曲微生物多样性及其代谢物特征的研究
作者： Yan, Yin-Zhuo|Qian, Yu-Lin|Ji, Feng-Di|Chen, Jing-Yu|Han, Bei-Zhong|
同期刊论文项目
汾酒大曲微生物多样性及其代谢物特征的研究
期刊论文 8
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