Predominant bacteria diversity in Chinese traditional sourdough.
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Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches.Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing.A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdoughInvestigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches.
P2860
Predominant bacteria diversity in Chinese traditional sourdough.
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2013 nî lūn-bûn
@nan
2013 թուականի Օգոստոսին հրատարակուած գիտական յօդուած
@hyw
2013 թվականի օգոստոսին 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
Predominant bacteria diversity in Chinese traditional sourdough.
@ast
Predominant bacteria diversity in Chinese traditional sourdough.
@en
Predominant bacteria diversity in Chinese traditional sourdough.
@nl
type
label
Predominant bacteria diversity in Chinese traditional sourdough.
@ast
Predominant bacteria diversity in Chinese traditional sourdough.
@en
Predominant bacteria diversity in Chinese traditional sourdough.
@nl
prefLabel
Predominant bacteria diversity in Chinese traditional sourdough.
@ast
Predominant bacteria diversity in Chinese traditional sourdough.
@en
Predominant bacteria diversity in Chinese traditional sourdough.
@nl
P2860
P356
P1476
Predominant bacteria diversity in Chinese traditional sourdough.
@en
P2093
Guohua Zhang
Guoqing He
P2860
P304
P356
10.1111/1750-3841.12193
P577
2013-08-01T00:00:00Z