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Journal: Microorganisms, 2019
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: Rufei Ma, Lu Sui, Jingsheng Zhang, Jinrong Hu and Ping Liu
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