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Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea

机译：综合元 - 常规方法，了解传统中国普洱茶的自发发酵微生物

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Ming Zhao; Xiao Q. Su; Bo Nian; Li J. Chen; Dong L. Zhang; Shuang M. Duan; Li Y. Wang; Xing Y. Shi; Bin Jiang; Wei W. Jiang; Cai Y. Lv; Dao P. Wang; Yang Shi; Ying Xiao; Jian-Lin Wu; Ying H. Pan; Yan Ma;
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1. Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea [J] . Ming Zhao, Xiao Q. Su, Bo Nian, mSystems . 2019,第6期

机译：综合元 - 常规方法，了解传统中国普洱茶的自发发酵微生物
2. Structure and dynamics of the bacterial communities in fermentation of the traditional Chinese post-fermented pu-erh tea revealed by 16S rRNA gene clone library. [J] . Ming Zhao, Wei Xiao, Yan Ma, World Journal of Microbiology & Biotechnology . 2013,第10期

机译：16S rRNA基因克隆文库揭示了中国传统发酵普-茶发酵过程中细菌群落的结构和动力学。
3. An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea [J] . Ming Zhao, Dong-lian Zhang, Xiao-qin Su, Scientific reports. . 2015,第期

机译：普洱茶固态发酵中微生物群体和酶的综合偏见组和酶学研究
4. OPTIMIZATION AND INTEGRATED APPROACHES OF TRADITIONAL HEATING METHODS OF COLD RURAL AREAS IN CHINA [C] . Bin Chen, Xueyan Zhang, Weizhi Tian ISES biennial solar world congress . 2012

机译：中国寒冷地区传统采暖方法的优化与综合方法
5. A global technological diffusion---Traditional Chinese tea technology and its contribution to modern tea production in the 19th century. [D] . Tang, (Kenny) Chun Wai. 2008

机译：全球技术传播-中国传统茶技术及其在19世纪对现代茶生产的贡献。
6. Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea [O] . Ming Zhao, Xiao Q. Su, Bo Nian, 2019

机译：整合的组基因组学方法了解传统普S茶自发发酵微生物组
7. An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea [O] . Ming Zhao, Dong-lian Zhang, Xiao-qin Su, 2015

机译：普洱茶固态发酵中微生物群体和酶的综合偏见组和酶学研究

Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea

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