Assessment of the bacterial and fungal diversity in home-made yoghurts of Xinjiang, China by pyrosequencing.
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Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches.Isolation and Identification of Lactic Acid Bacteria from Traditional Dairy Products in Baotou and Bayannur of Midwestern Inner Mongolia and q-PCR Analysis of Predominant Species.Identification of Microbial Profile of Koji Using Single Molecule, Real-Time Sequencing Technology.Bacterial Microbiota and Metabolic Character of Traditional Sour Cream and Butter in Buryatia, Russia
P2860
Assessment of the bacterial and fungal diversity in home-made yoghurts of Xinjiang, China by pyrosequencing.
description
2014 nî lūn-bûn
@nan
2014 թուականի Հոկտեմբերին հրատարակուած գիտական յօդուած
@hyw
2014 թվականի հոտեմբերին հրատարակված գիտական հոդված
@hy
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
name
Assessment of the bacterial an ...... iang, China by pyrosequencing.
@ast
Assessment of the bacterial an ...... iang, China by pyrosequencing.
@en
type
label
Assessment of the bacterial an ...... iang, China by pyrosequencing.
@ast
Assessment of the bacterial an ...... iang, China by pyrosequencing.
@en
prefLabel
Assessment of the bacterial an ...... iang, China by pyrosequencing.
@ast
Assessment of the bacterial an ...... iang, China by pyrosequencing.
@en
P2093
P2860
P356
P1476
Assessment of the bacterial an ...... iang, China by pyrosequencing.
@en
P2093
Bilige Menhe
Heping Zhang
Lai-Yu Kwok
Qiangchuan Hou
Qimu Gesudu
Wenjun Liu
Yanting Qing
P2860
P304
P356
10.1002/JSFA.6912
P407
P577
2014-10-15T00:00:00Z