Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine-Reference-Cited by-同舟云学术

Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine

Published:2021-03 Issue: Volume:141 Page:110146
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Huang Ying-Ying,Liang Zhang-Cheng,Lin Xiao-Zi,He Zhi-Gang,Ren Xiang-Yun,Li Wei-Xin,Molnár István

Funder

Natural Science Foundation of Fujian Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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