Comparison of microbial communities from different Jinhua ham factories. - Wikidata - awgldk - TriplyDB

Comparison of microbial communities from different Jinhua ham factories.

Comparison of microbial communities from different Jinhua ham factories.

http://www.wikidata.org/entity/Q37640344

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Comparison of microbial communities from different Jinhua ham factories.

http://www.wikidata.org/entity/Q37640344

description

article científic

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article scientifique

@fr

articolo scientifico

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artigo científico

@pt

bilimsel makale

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scientific article published on 13 February 2017

@en

vedecký článok

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vetenskaplig artikel

@sv

videnskabelig artikel

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vědecký článek

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name

Comparison of microbial communities from different Jinhua ham factories.

@en

Comparison of microbial communities from different Jinhua ham factories.

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type

label

Comparison of microbial communities from different Jinhua ham factories.

@en

Comparison of microbial communities from different Jinhua ham factories.

@nl

prefLabel

Comparison of microbial communities from different Jinhua ham factories.

@en

Comparison of microbial communities from different Jinhua ham factories.

@nl

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Comparison of microbial communities from different Jinhua ham factories.

@en

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Guanghong Zhou

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Hai Yu

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Mangang Wu

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Qingfeng Ge

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Wangang Zhang

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Yongqi Yin

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Yubin Gu

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Zhijun Wang

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P2860

QIIME allows analysis of high-throughput community sequencing data

Introducing mothur: open-source, platform-independent, community-supported software for describing and comparing microbial communities

Naive Bayesian classifier for rapid assignment of rRNA sequences into the new bacterial taxonomy

Predictive functional profiling of microbial communities using 16S rRNA marker gene sequences

Rumen bacterial diversity dynamics associated with changing from bermudagrass hay to grazed winter wheat diets.

Bacterial diversity analysis of Zhenjiang Yao meat during refrigerated and vacuum-packed storage by 454 pyrosequencing.

Towards a unified paradigm for sequence-based identification of fungi.

Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons.

High-throughput assessment of bacterial ecology in hog, cow and ovine casings used in sausages production.

Role of lactic acid bacteria during meat conditioning and fermentation: peptides generated as sensorial and hygienic biomarkers.

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scholarly article

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