FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (8): 158-165.doi: 10.7506/spkx1002-6630-20210128-326
• Bioengineering • Previous Articles
ZHANG Qi, ZHU Dan, NIU Guangcai, YAN Feixiang, WEI Wenyi, ZHU Lei, WANG Sipu
Published:
2022-04-26
CLC Number:
ZHANG Qi, ZHU Dan, NIU Guangcai, YAN Feixiang, WEI Wenyi, ZHU Lei, WANG Sipu. Bacterial Diversity Analysis during Natural Fermentation of Sea Buckthorn Jiaosu by High-throughput Sequencing[J]. FOOD SCIENCE, 2022, 43(8): 158-165.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210128-326
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