黑果枸杞酵素自然发酵过程中微生物群落的动态变化
高庆超, 常应九, 马蓉, 曹效海, 王树林
Dynamic changes in microbial community during natural fermentation of Lycium Ruthenicum Murr. enzymes
GAO Qingchao, CHANG Yingjiu, MA Rong, CAO Xiaohai, WANG Shulin
食品与发酵工业
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2019, (13): 126
-133
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DOI: 10.13995/j.cnki.11-1802/ts.020333
