Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.2012.03294.x/fullpdf
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4. Bacterial and fungal diversity in the traditional Chinese liquor fermentation process;Li;Int J Food Microbiol,2011
5. Characterization of volatile and semi-volatile compounds in Chinese rice wines by headspace solid phase microextraction followed by gas chromatography-mass spectrometry;Luo;J Inst Brew,2008
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