基于高通量测序技术分析新疆不同地区自然发酵辣椒酱微生物群落多样性
武亚婷, 杜木英, 何欢欢, 阚建全, 程方方, 殷娜, 刘维兵, 丁承焱, 尹小庆, 武运
Microbial diversity analysis of natural fermented Chili Sauce from differentregions in Xinjiang by high-throughput sequencing
WU Yating, DU Muying, HE Huanhuan, KAN Jianquan, CHENG Fangfang, YIN Na, LIU Weibing, DING Chengyan, YIN Xiaoqing, WU Yun
食品与发酵工业
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2019, (21): 221
-228
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DOI: 10.13995/j.cnki.11-1802/ts.021646
