Order Article Reprints

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

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

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