Comparative analysis of the bacterial diversity of Chinese fermented sausages using high-throughput sequencing
Release time:2024-01-02Hits:
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Impact Factor:
6.295
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Affiliation of Author(s):
食品科技学院
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
张秋勤,李点,张微,姜梅,陈晓红,董明盛
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Document Code:
qnyin0k6d7fqrhozpp2c0os6ywjwwfto
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Volume:
150
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Page Number:
-
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Translation or Not:
no
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Date of Publication:
2021-01-01
