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机译:传统自制泊头和中国辛辣白菜细菌多样性的比较
State Key Lab Food Sci & Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China|Nanchang Univ Sch Food Sci & Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;
State Key Lab Food Sci & Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China|Nanchang Univ Sch Food Sci & Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;
State Key Lab Food Sci & Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China|Nanchang Univ Sch Food Sci & Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;
State Key Lab Food Sci & Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China|Nanchang Univ Sch Food Sci & Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;
State Key Lab Food Sci & Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China|Nanchang Univ Sch Food Sci & Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;
State Key Lab Food Sci & Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China|Nanchang Univ Sch Food Sci & Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;
State Key Lab Food Sci & Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China|Nanchang Univ Sch Food Sci & Technol 235 Nanjing East Rd Nanchang 330047 Jiangxi Peoples R China;
Paocai; Chinese spicy cabbage; High-throughput sequencing; Bacterial diversity;
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