Mechanism of lactic acid synthesis during strong-flavor baijiu fermentation revealed by transcriptomic analysis
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
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3. Cooperative response of Pichia kudriavzevii and Saccharomyces cerevisiae to lactic acid stress in baijiu fermentation;Deng;Journal of Agricultural and Food Chemistry,2020
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