基于原位培养和传统培养分析比较不同储存期酱香大曲的细菌群落
邹云曼, 邱树毅, 郑佳, 戴怡凤, 韦朝阳, 闫岩, 曾祥勇
Comparative analysis of bacterial community of high temperature Daqu with different storage periods based on in situ cultivation and traditional cultivation
ZOU Yunman, QIU Shuyi, ZHENG Jia, DAI Yifeng, WEI Chaoyang, YAN Yan, ZENG Xiangyong
食品与发酵工业
.
2023, (15): 38
-46
.
DOI: 10.13995/j.cnki.11-1802/ts.034005
