Bacterial community dynamics and physicochemical characteristics in natural fermentation of jiang‐shui, a traditional food made in northwest China

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2019年第7期|共7页
• 作者

  Liu Zhanggen; Peng Zhen; Huang Tao; Guan Qianqian; Li Junyi; Xie Mingyong; Xiong Tao;

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• 作者单位

  State Key Laboratory of Food Science and TechnologyNanchang Jiangxi PR China;

  State Key Laboratory of Food Science and TechnologyNanchang Jiangxi PR China;

  State Key Laboratory of Food Science and TechnologyNanchang Jiangxi PR China;

  State Key Laboratory of Food Science and TechnologyNanchang Jiangxi PR China;

  State Key Laboratory of Food Science and TechnologyNanchang Jiangxi PR China;

  State Key Laboratory of Food Science and TechnologyNanchang Jiangxi PR China;

  State Key Laboratory of Food Science and TechnologyNanchang Jiangxi PR China;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  bacterial community; DGGE; high‐throughput sequencing; jiang‐shui;

  机译：细菌群落;DGGE;高通量测序;江水;