FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (6): 178-185.doi: 10.7506/spkx1002-6630-20191205-061
• Bioengineering • Previous Articles Next Articles
BAO Wei, HAN Jiaojiao, ZHANG Zhixuan, LU Chenyang, ZHOU Jun, MING Tinghong, LI Ye, SU Xiurong
Online:
2021-03-25
Published:
2021-03-29
CLC Number:
BAO Wei, HAN Jiaojiao, ZHANG Zhixuan, LU Chenyang, ZHOU Jun, MING Tinghong, LI Ye, SU Xiurong. Analysis of Microbial Community Diversity in Traditional Fermented Vegetables in Zhejiang Using High-throughput Sequencing[J]. FOOD SCIENCE, 2021, 42(6): 178-185.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20191205-061
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