机译:中国传统豆浆发酵过程中真菌群落多样性的动力学分析
Engineering Research Center of Agricultural Microbiology Technology Ministry of Education Heilongjiang University Harbin 150500 China Key Laboratory of Microbiology College of Heilongjiang Province School of Life Sciences Heilongjiang University Harbin 150080 China;
Engineering Research Center of Agricultural Microbiology Technology Ministry of Education Heilongjiang University Harbin 150500 China Key Laboratory of Microbiology College of Heilongjiang Province School of Life Sciences Heilongjiang University Harbin 150080 China;
Engineering Research Center of Agricultural Microbiology Technology Ministry of Education Heilongjiang University Harbin 150500 China Key Laboratory of Microbiology College of Heilongjiang Province School of Life Sciences Heilongjiang University Harbin 150080 China;
Engineering Research Center of Agricultural Microbiology Technology Ministry of Education Heilongjiang University Harbin 150500 China Key Laboratory of Microbiology College of Heilongjiang Province School of Life Sciences Heilongjiang University Harbin 150080 China;
Engineering Research Center of Agricultural Microbiology Technology Ministry of Education Heilongjiang University Harbin 150500 China Key Laboratory of Microbiology College of Heilongjiang Province School of Life Sciences Heilongjiang University Harbin 150080 China;
Denaturing gradient gel electrophoresis; 18S rDNA; Community diversity; Soybean paste fermentation;
机译:中国传统大豆酱发酵过程中微生物群落的变化
机译:中国传统豆酱(豆酱)和商品豆酱的微生物花动力学
机译:小麦曲和中国黄酒的传统发酵过程中丝状真菌的多样性和动力学特征
机译:开发传统大豆食品提高中国大豆竞争力
机译:真菌的功能多样性:探索与奇瓦瓦沙漠中沿海拔梯度的土壤真菌组合相关的模式和过程。
机译:负责豆园发酵的细菌群落的功能表征:传统的韩国发酵大豆酱
机译:负责发酵传统韩国发酵大豆酱doenjang的细菌群落的功能特征