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2013•International Journal of Food MicrobiologyRequires access

Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor

Qun Wu, Liangqiang Chen, Yan Xu

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Key concepts: Fermentation, Yeast, Food science, Biology, Solid-state fermentation, Flavor, Population, Biochemistry

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Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor — Research Paper | ScholarLens