永川毛霉型豆豉传统发酵过程中微生物群落结构及动态演替规律
李薇, 罗沈斌, 邱泽瑞, 赖登磊, 王洪伟, 索化夷
Microbial community structure and dynamic succession in traditional fermentation ofMucor-type Yongchuan Douchi
LI Wei, LUO Shenbin, QIU Zerui, LAI Denglei, WANG Hongwei, SUO Huayi
食品与发酵工业
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2020, (23): 60
-67
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DOI: 10.13995/j.cnki.11-1802/ts.024566
