Physicochemical Factors Affecting Microbiota Dynamics During Traditional Solid-State Fermentation of Chinese Strong-Flavor Baijiu

Overview of attention for article published in Frontiers in Microbiology, September 2020

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Physicochemical Factors Affecting Microbiota Dynamics During Traditional Solid-State Fermentation of Chinese Strong-Flavor Baijiu. https://t.co/dejDV7fnWp

06 Oct 2020

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RT @FrontMicrobiol: New Research: Physicochemical Factors Affecting Microbiota Dynamics During Traditional Solid-State Fermentation of Chin…

11 Sep 2020

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RT @FrontMicrobiol: New Research: Physicochemical Factors Affecting Microbiota Dynamics During Traditional Solid-State Fermentation of Chin…

11 Sep 2020

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