Effect of viscosity on process stability and microbial community composition during anaerobic mesophilic digestion of Maotai-flavored distiller’s grains----中国科学院成都生物研究所

科研成果

科研成果论文

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

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刊物名称：Bioresource Technology

发表年份：2019

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影响因子：6.669163545568

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