Bacterial community in traditional fermented sausages from different regions of China analyzed by high-throughput sequencing

doi:10.13995/j.cnki.11-1802/ts.020776

HUANG Zhengchao,SONG Lianjun,HUANG Xianqing,QIAO Mingwu, ZHAO Qiuyan,ZHANG Pingan,LIU Xi

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 15-21.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 15-21. DOI: 10.13995/j.cnki.11-1802/ts.020776

Bacterial community in traditional fermented sausages from different regions of China analyzed by high-throughput sequencing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(18): 15-21 https://doi.org/10.13995/j.cnki.11-1802/ts.020776

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