Bacterial succession ofAspergillus-type Douchi during rapid and traditional fermentation

LI Hao, LIANG Qi, YANG Huilin, WEN He, WANG Xiaolan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (23) : 52-59.

PDF(6430 KB)
PDF(6430 KB)
Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (23) : 52-59. DOI: 10.13995/j.cnki.11-1802/ts.024799

Bacterial succession ofAspergillus-type Douchi during rapid and traditional fermentation

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(23): 52-59 https://doi.org/10.13995/j.cnki.11-1802/ts.024799

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(6430 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉