Succession of microbial communities and function of medium-high- temperature Daqu during the starter-making process

LIU Hui; TU Xuan; LYU Yucai; REN Liwei; ZHOU Chao; ZHOU Hanlin; CHEN Ping; TAN Guangxun; YANG Bo; GONG Dachun

doi:10.13995/j.cnki.11-1802/ts.030803

Succession of microbial communities and function of medium-high- temperature Daqu during the starter-making process

LIU Hui, TU Xuan, LYU Yucai, REN Liwei, ZHOU Chao, ZHOU Hanlin, CHEN Ping, TAN Guangxun, YANG Bo, GONG Dachun

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (22) : 180-186.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (22) : 180-186. DOI: 10.13995/j.cnki.11-1802/ts.030803

Succession of microbial communities and function of medium-high- temperature Daqu during the starter-making process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(22): 180-186 https://doi.org/10.13995/j.cnki.11-1802/ts.030803

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Received	Revised	Published
2022-01-20	2022-03-03	2022-11-25
Issue Date
2022-12-20

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