Analysis of bacteria diversity during the production of high-temperature Daqu of Maotai-flavor Baijiu using SMRT technology
XIE Dan, WU Cheng, CHENG Pingyan, HUANG Wei, BI Yuanlin, ZHANG Jian, LI Lingzhuo, WANG Diqiang, YOU Xiaolong, HU Feng
Food and Fermentation Industries
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2022, (19): 58
-64
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DOI: 10.13995/j.cnki.11-1802/ts.028774
