Effect of mixed culture on fermentation efficiency and flavor compounds in Chinese liquor

doi:10.13344/j.microbiol.china.149007

Home > Archive>Volume 41, Issue 7, 2014 >1477-1478. DOI:10.13344/j.microbiol.china.149007

Effect of mixed culture on fermentation efficiency and flavor compounds in Chinese liquor
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                        10.13344/j.microbiol.china.149007
                    
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QIU Bing-Sheng. Effect of mixed culture on fermentation efficiency and flavor compounds in Chinese liquor[J]. Microbiology China, 2014, 41(7): 1477-1478

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