Analysis of Bacterial Diversity in Chinese Traditional Fermented Sichuan Pickles Using 16S rRNA Genes
TIAN Wei1,2，ZHANG Qi1,2，DENG Zhen-zhen1,2，LIU Sen1,2，LI Ming-yuan1,2，CHE Zhen-ming1，MA Li1，XIANG Wen-liang1,2,*
FOOD SCIENCE . 2013, (17): 215 -218 .  DOI: 10.7506/spkx1002-6630-201317046