Diversity and dynamics stability of bacterial community in traditional solid-state fermentation of Qishan vinegar
Crossref DOI link: https://doi.org/10.1007/s13213-017-1299-6
Published Online: 2017-09-16
Published Print: 2017-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gan, Xing
Tang, Hanlan
Ye, Dongdong
Li, Pan
Luo, Lixin
Lin, Weifeng
Funding for this research was provided by:
National Natural Science Foundation of China (No. 31271924)
License valid from 2017-09-16