1. Changes in microbial community during fermentation of high‐temperature Daqu used in the production of Chinese 'Baiyunbian' liquor. Issue 4 (6th September 2017) Authors: Hu, Yuanliang; Dun, Yaohao; Li, Shenao; Fu, Biao; Xiong, Xiaomao; Peng, Nan; Liang, Yunxiang; Zhao, Shumiao Journal: Journal of the Institute of Brewing Issue: Volume 123:Issue 4(2017) Page Start: 594 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗