Active Bacterial Community Diversity in Traditional Fermented Soybean in Yunnan Using Mixed Culture and Barcoded Pyrosequencing
LI Xiao-ran, GONG Fu-ming, LI Jie, LUO Yi-yong, LIU Chen-jian
FOOD SCIENCE . 2014, (7): 90 -94 .  DOI: 10.7506/spkx1002-6630-201407019