机译:Zha-Chili的细菌多样性和风味概况,中国传统发酵食品
Shihezi Univ Sch Food Sci Shihezi Xinjiang Autono Peoples R China|Shihezi Univ Minist Educ Engn Res Ctr Storage & Proc Xinjiang Characterist Shihezi Xinjiang Autono Peoples R China;
Shihezi Univ Sch Food Sci Shihezi Xinjiang Autono Peoples R China|Shihezi Univ Minist Educ Engn Res Ctr Storage & Proc Xinjiang Characterist Shihezi Xinjiang Autono Peoples R China;
Hubei Univ Arts & Sci Hubei Prov Engn & Technol Res Ctr Food Ingredient Xiangyang Hubei Peoples R China;
Hubei Univ Arts & Sci Hubei Prov Engn & Technol Res Ctr Food Ingredient Xiangyang Hubei Peoples R China;
Shihezi Univ Sch Food Sci Shihezi Xinjiang Autono Peoples R China|Shihezi Univ Minist Educ Engn Res Ctr Storage & Proc Xinjiang Characterist Shihezi Xinjiang Autono Peoples R China;
Shihezi Univ Sch Food Sci Shihezi Xinjiang Autono Peoples R China|Shihezi Univ Minist Educ Engn Res Ctr Storage & Proc Xinjiang Characterist Shihezi Xinjiang Autono Peoples R China;
Hubei Univ Arts & Sci Hubei Prov Engn & Technol Res Ctr Food Ingredient Xiangyang Hubei Peoples R China;
Shihezi Univ Sch Food Sci Shihezi Xinjiang Autono Peoples R China|Shihezi Univ Minist Educ Engn Res Ctr Storage & Proc Xinjiang Characterist Shihezi Xinjiang Autono Peoples R China;
Bacterial diversity; Illumina Miseq high-throughput sequencing; Electronic nose; Electronic tongue; Flavor; Functional prediction;