Microbial diversity analysis of fermented mung beans (Lu-Doh-Huang) by using pyrosequencing and culture methods.
about
Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches.Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste.Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India.Inhibitory effect of Lactobacillus salivarius on Streptococcus mutans biofilm formation.
P2860
Microbial diversity analysis of fermented mung beans (Lu-Doh-Huang) by using pyrosequencing and culture methods.
description
2013 nî lūn-bûn
@nan
2013 թուականի Մայիսին հրատարակուած գիտական յօդուած
@hyw
2013 թվականի մայիսին հրատարակված գիտական հոդված
@hy
2013年の論文
@ja
2013年論文
@yue
2013年論文
@zh-hant
2013年論文
@zh-hk
2013年論文
@zh-mo
2013年論文
@zh-tw
2013年论文
@wuu
name
Microbial diversity analysis o ...... equencing and culture methods.
@ast
Microbial diversity analysis o ...... equencing and culture methods.
@en
Microbial diversity analysis of fermented mung beans
@nl
type
label
Microbial diversity analysis o ...... equencing and culture methods.
@ast
Microbial diversity analysis o ...... equencing and culture methods.
@en
Microbial diversity analysis of fermented mung beans
@nl
prefLabel
Microbial diversity analysis o ...... equencing and culture methods.
@ast
Microbial diversity analysis o ...... equencing and culture methods.
@en
Microbial diversity analysis of fermented mung beans
@nl
P2093
P2860
P1433
P1476
Microbial diversity analysis o ...... equencing and culture methods.
@en
P2093
Chih-Hsien Yang
Chuan-Hsiung Chang
Hui-Yu Huang
Koichi Watanabe
Shiou-Huei Chao
Wei-Shen Cheng
Ya-Huei Kang
Ying-Chieh Tsai
P2860
P304
P356
10.1371/JOURNAL.PONE.0063816
P407
P577
2013-05-20T00:00:00Z