Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

Overview of attention for article published in Frontiers in Microbiology, April 2021

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RT @FrontMicrobiol: New Research: Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparison…

30 Apr 2021

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New Research: Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu https://t.co/MBQbOPIWmA #microbiology

30 Apr 2021

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