pit mud

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Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process.
Tan, Yuwei;Zhong, Heping;Zhao, Dong;Du, Hai;Xu, Yan;
2019 International journal of food microbiology DOI: S0168-1605(19)30280-... 241 views

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International journal of food microbiology
ISSN: 0168-1605 985 views

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cereals microbial interaction microbial source tracking solid-state fermentation (ssf)