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Journal: Microorganisms, 2019
Volume: 7
Number: 147
Article:
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
Authors:
by
Rufei Ma, Lu Sui, Jingsheng Zhang, Jinrong Hu and Ping Liu
Link:
https://www.mdpi.com/2076-2607/7/5/147
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