Analysis of microflora in fresh cut spinach at 4 ℃ by high throughputsequencing combined with traditional methods

doi:10.13995/j.cnki.11-1802/ts.019261

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (9) : 183-189. DOI: 10.13995/j.cnki.11-1802/ts.019261

Analysis of microflora in fresh cut spinach at 4 ℃ by high throughputsequencing combined with traditional methods

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(9): 183-189 https://doi.org/10.13995/j.cnki.11-1802/ts.019261

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Received	Published
2018-11-06	2019-05-15
Issue Date
2019-06-06

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