Prokaryotic Communities in Pit Mud from Different-Aged Cellars Used for the Production of Chinese Strong-Flavored Liquor

Lignende værker

• Prokaryotic diversity and biochemical properties in aging artificial pit mud used for the production of Chinese strong flavor liquor
  af: Sun, Zhongke, et al.
  Udgivet: (2017)
• The functional potential and active populations of the pit mud microbiome for the production of Chinese strong‐flavour liquor
  af: Yong Tao, et al.
  Udgivet: (2017-11-01)
• The functional potential and active populations of the pit mud microbiome for the production of Chinese strong‐flavour liquor
  af: Tao, Yong, et al.
  Udgivet: (2017)
• Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor
  af: Zhanzheng Gao, et al.
  Udgivet: (2020-03-01)
• Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor
  af: Gao, Zhanzheng, et al.
  Udgivet: (2020)