Effect of viscosity on process stability and microbial community composition during anaerobic mesophilic digestion of Maotai-flavored distiller’s grains

稿件作者:敖天杰;罗倚坪;刘晓风;李东
通讯作者:
刊物名称:Bioresource Technology
发表年份:2019
卷:
期:1
页码:1 - 12
影响因子:7.08
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