Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields
Author:
Ye Xiaoqing,
Liu Yan,
Peng Changbo,
Guan Xi,
Liu Yi,
Che Zhenming,
Lin Hongbin,
Min Xu,
Zhu Qi,
Ding WenwuORCID