Changes in microbial community structure and physicochemical characteristics during the fermentation of congee

doi:10.13995/j.cnki.11-1802/ts.029627

WU Youna, WANG Yurong, YANG Yang, SHUANG Quan

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (17) : 116-121.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (17) : 116-121. DOI: 10.13995/j.cnki.11-1802/ts.029627

Changes in microbial community structure and physicochemical characteristics during the fermentation of congee

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(17): 116-121 https://doi.org/10.13995/j.cnki.11-1802/ts.029627

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Received	Revised	Published
2021-10-08	2021-11-15	2022-09-15
Issue Date
2022-10-01

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