Chen Xiao
Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu Province, China;National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, ChinaZhenming Lu
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China;Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Wuxi 214122, Jiangsu Province, ChinaXiaojuan Zhang
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China;Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Wuxi 214122, Jiangsu Province, ChinaSongtao Wang
National Engineering Research Center of Solid-State Brewing, Luzhou 646000, Sichuan Province, ChinaDelin Li
National Engineering Research Center of Solid-State Brewing, Luzhou 646000, Sichuan Province, ChinaCaihong Shen
National Engineering Research Center of Solid-State Brewing, Luzhou 646000, Sichuan Province, ChinaJinsong Shi
School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, Jiangsu Province, ChinaZhenghong Xu
Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu Province, China;National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China;Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Wuxi 214122, Jiangsu Province, China;National Engineering Research Center of Solid-State Brewing, Luzhou 646000, Sichuan Province, ChinaChen Xiao, Zhenming Lu, Xiaojuan Zhang, Songtao Wang, Delin Li, Caihong Shen, Jinsong Shi, Zhenghong Xu. Bacterial community succession in fermented grains of Luzhou-flavor baijiu. [J]. Acta Microbiologica Sinica, 2019, 59(1): 195-204
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