Article Versions Notes

Wang J, Lu C, Xu Q, Li Z, Song Y, Zhou S, Zhang T, Luo X. Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China. Foods. 2022; 11(12):1794. https://doi.org/10.3390/foods11121794

Wang, Jiali, Chengshun Lu, Qiang Xu, Zhongyuan Li, Yajian Song, Sa Zhou, Tongcun Zhang, and Xuegang Luo. 2022. "Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China" Foods 11, no. 12: 1794. https://doi.org/10.3390/foods11121794

Wang, J., Lu, C., Xu, Q., Li, Z., Song, Y., Zhou, S., Zhang, T., & Luo, X. (2022). Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China. Foods, 11(12), 1794. https://doi.org/10.3390/foods11121794