The diversity of lactic acid bacteria in a traditional Taiwanese millet alcoholic beverage during fermentation

Shiou Huei Chao, Hui Yu Huang, Ya Huei Kang, Koichi Watanabe, Ying Chieh Tsai

研究成果: 雜誌貢獻 › 文章 › 同行評審

19 引文 斯高帕斯（Scopus）

指紋

深入研究「The diversity of lactic acid bacteria in a traditional Taiwanese millet alcoholic beverage during fermentation」主題。共同形成了獨特的指紋。

Agricultural and Biological Sciences

Food Science