Changes of microbial diversity in different fermentation stage of traditional soybean paste

doi:10.13995/j.cnki.11-1802/ts.027606

SHEN Hongyang, DENG Wei, ZHAO Yunzhu, CHEN Dandan, WANG Mengzhu, LIU Guoyan, LIU Junmei, CHEN Haiyan

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (23) : 118-124.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (23) : 118-124. DOI: 10.13995/j.cnki.11-1802/ts.027606

Changes of microbial diversity in different fermentation stage of traditional soybean paste

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(23): 118-124 https://doi.org/10.13995/j.cnki.11-1802/ts.027606

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Received	Revised
2021-04-08	2021-06-05
Issue Date
2021-12-31

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