Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing.
about
Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches.Determination of fungal community diversity in fresh and traditional Chinese fermented pepper by pyrosequencing.Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar.Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation.
P2860
Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年論文
@yue
2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
@zh-tw
2015年论文
@wuu
2015年论文
@zh
2015年论文
@zh-cn
name
Analysis of Bacterial Diversit ...... Vinegar by 454 Pyrosequencing.
@ast
Analysis of Bacterial Diversit ...... Vinegar by 454 Pyrosequencing.
@en
type
label
Analysis of Bacterial Diversit ...... Vinegar by 454 Pyrosequencing.
@ast
Analysis of Bacterial Diversit ...... Vinegar by 454 Pyrosequencing.
@en
prefLabel
Analysis of Bacterial Diversit ...... Vinegar by 454 Pyrosequencing.
@ast
Analysis of Bacterial Diversit ...... Vinegar by 454 Pyrosequencing.
@en
P2093
P2860
P1433
P1476
Analysis of Bacterial Diversit ...... Vinegar by 454 Pyrosequencing.
@en
P2093
P2860
P2888
P304
P356
10.1007/S00284-015-0823-9
P577
2015-04-24T00:00:00Z