运用实时荧光定量PCR法研究榨菜腌制过程中细菌和真菌数量变化
李凤珠, 张玉礼, 杨吉霞
Evaluation of quantity dynamics of bacteria and fungi during curing process of Zhacai by real-time quantitative PCR
LI Fengzhu, ZHANG Yuli, YANG Jixia
食品与发酵工业
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2019, (18): 58
-64
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DOI: 10.13995/j.cnki.11-1802/ts.020771
