永春老醋不同生产阶段细菌和真菌多样性动态变化特征分析
王俊奇, 黄卫红, 李双彤, 袁建军, 陈洪彬, 马应伦, 张秋芳
Dynamic changes of bacterial and fungal diversities in Yongchun aged vinegar during production and storage
WANG Junqi, HUANG Weihong, LI Shuangtong, YUAN Jianjun, CHEN Hongbin, MA Yinglun, ZHANG Qiufang
食品与发酵工业
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2021, (2): 38
-44
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DOI: 10.13995/j.cnki.11-1802/ts.022788
