Diversity and formation mechanism of the microflora in strong flavor Baijiu Baobaoqu

doi:10.13995/j.cnki.11-1802/ts.027776

ZHANG Qian, HAN Baolin, LI Zijian, XIE Jun, YU Dong, ZOU Yongfang, GUO Huixiang, WEN Jing, ZHANG Lingling, LUO Huibo, HUANG Dan

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (18) : 99-106.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (18) : 99-106. DOI: 10.13995/j.cnki.11-1802/ts.027776

Diversity and formation mechanism of the microflora in strong flavor Baijiu Baobaoqu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(18): 99-106 https://doi.org/10.13995/j.cnki.11-1802/ts.027776

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Received	Revised	Published
2021-04-17	2021-05-10	2021-09-25
Issue Date
2021-10-18

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