Dynamic succession of prokaryotic microbial communities and physicochemical properties during the fermentation of Zhacai

WU Xiaohong; GAO Shengping; JIANG Caiyun; WANG Qingzheng

doi:10.13995/j.cnki.11-1802/ts.025106

WU Xiaohong, GAO Shengping, JIANG Caiyun, WANG Qingzheng

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (1) : 27-34.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (1) : 27-34. DOI: 10.13995/j.cnki.11-1802/ts.025106

Dynamic succession of prokaryotic microbial communities and physicochemical properties during the fermentation of Zhacai

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(1): 27-34 https://doi.org/10.13995/j.cnki.11-1802/ts.025106

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Received	Revised	Published
2020-07-20	2020-08-20	2021-01-15
Issue Date
2021-02-03

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