Ma, R.; Sui, L.; Zhang, J.; Hu, J.; Liu, P.
Polyphasic Characterization of Yeasts and Lactic Acid Bacteria Metabolic Contribution in Semi-Solid Fermentation of Chinese Baijiu (Traditional Fermented Alcoholic Drink): Towards the Design of a Tailored Starter Culture. Microorganisms 2019, 7, 147.
https://doi.org/10.3390/microorganisms7050147
AMA Style
Ma R, Sui L, Zhang J, Hu J, Liu P.
Polyphasic Characterization of Yeasts and Lactic Acid Bacteria Metabolic Contribution in Semi-Solid Fermentation of Chinese Baijiu (Traditional Fermented Alcoholic Drink): Towards the Design of a Tailored Starter Culture. Microorganisms. 2019; 7(5):147.
https://doi.org/10.3390/microorganisms7050147
Chicago/Turabian Style
Ma, Rufei, Lu Sui, Jingsheng Zhang, Jinrong Hu, and Ping Liu.
2019. "Polyphasic Characterization of Yeasts and Lactic Acid Bacteria Metabolic Contribution in Semi-Solid Fermentation of Chinese Baijiu (Traditional Fermented Alcoholic Drink): Towards the Design of a Tailored Starter Culture" Microorganisms 7, no. 5: 147.
https://doi.org/10.3390/microorganisms7050147
APA Style
Ma, R., Sui, L., Zhang, J., Hu, J., & Liu, P.
(2019). Polyphasic Characterization of Yeasts and Lactic Acid Bacteria Metabolic Contribution in Semi-Solid Fermentation of Chinese Baijiu (Traditional Fermented Alcoholic Drink): Towards the Design of a Tailored Starter Culture. Microorganisms, 7(5), 147.
https://doi.org/10.3390/microorganisms7050147
