(Q34365490)

1 August 2017

title

Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making (English)

1 reference

1 August 2017

Q Wu

1

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1 August 2017

Y Xu

series ordinal

2

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1 August 2017

L Chen

series ordinal

3

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1 August 2017

publication date

28 August 2012

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Letters in Applied Microbiology

1 August 2017

published in

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1 August 2017

volume

55

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1 August 2017

issue

4

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1 August 2017

page(s)

301-307

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Partial 26S rDNA restriction analysis as a tool to characterise non-Saccharomyces yeasts present during red wine fermentations

1 August 2017

cites work

1 reference

https://api.crossref.org/works/10.1111%2FJ.1472-765X.2012.03294.X

Optimisation of wort volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1472-765X.2012.03294.X

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1472-765X.2012.03294.X

Detection of a wide range of medically important fungi by the polymerase chain reaction.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1472-765X.2012.03294.X

10.1111/J.1472-765X.2012.03294.X

21 January 2018

Identifiers

DOI

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1 August 2017

1 reference