Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters.

Jiang L, Su W, Mu Y, Mu Y.

Open source

DOI: 10.3389/fmicb.2020.00593
Published: 2020-04-17
Container: Front Microbiol
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fmicb.2020.00593,
  title = {Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters.},
  author = {Jiang L and  Su W and  Mu Y and  Mu Y.},
  year = {2020},
  journal = {Front Microbiol},
  doi = {10.3389/fmicb.2020.00593},
  url = {https://doi.org/10.3389/fmicb.2020.00593}
}

RIS

TY  - JOUR
TI  - Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters.
AU  - Jiang L
AU  -  Su W
AU  -  Mu Y
AU  -  Mu Y.
PY  - 2020
JO  - Front Microbiol
DO  - 10.3389/fmicb.2020.00593
UR  - https://doi.org/10.3389/fmicb.2020.00593
ER  -

APA

L, J., W, S., Y, M., & Y., M. (2020). Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters.. Front Microbiol. https://doi.org/10.3389/fmicb.2020.00593

Source records

europe-pmc · retrieved 2026-11-10T06:56:26.992Z
doaj · retrieved 2026-11-10T06:56:26.993Z