Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production

Publisher： John Wiley & Sons Inc

E-ISSN： 2050-0416|121|4|620-627

ISSN： 0046-9750

Source： JOURNAL OF THE INSTITUTE OF BREWING, Vol.121, Iss.4, 2015-10, pp. : 620-627

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