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浓香型白酒新、老窖池池壁泥与池底泥 原核菌群结构分析.

Authors :
张会敏
王艳丽
孟雅静
李安军
周庆伍
胡心行
刘国英
李兰
黄艳
邢新会
Source :
Shipin Kexue/ Food Science; 2020, Vol. 41 Issue 18, p180-187, 8p
Publication Year :
2020

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
41
Issue :
18
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
146385097
Full Text :
https://doi.org/10.7506/spkx1002-6630-20190723-307