Prokaryotic communities in multidimensional bottom-pit-mud from old and young pits used for the production of Chinese Strong-Flavor Baijiu. [electronic resource]

By: Contributor(s): Producer: 20200316Description: 126084 p. digitalISSN:
  • 1873-7072
Subject(s): Online resources: In: Food chemistry vol. 312
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Publication Type: Journal Article

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