Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine-Reference-Cited by-同舟云学术

Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine

Published:2018-08 Issue: Volume:73 Page:319-326
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Cai Haiying,Zhang Ting,Zhang Qi,Luo Jie,Cai Chenggang,Mao Jianwei

Funder

Zhejiang Provincial Key Research and Development Project

Natural Science Foundation of Zhejiang Province

Basic Research Project of Education Department of Zhejiang Province

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference38 articles.

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