Microbial diversity analysis of natural fermented Chili Sauce from differentregions in Xinjiang by high-throughput sequencing

doi:10.13995/j.cnki.11-1802/ts.021646

WU Yating, DU Muying, HE Huanhuan, KAN Jianquan, CHENG Fangfang, YIN Na, LIU Weibing, DING Chengyan, YIN Xiaoqing, WU Yun

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 221-228.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 221-228. DOI: 10.13995/j.cnki.11-1802/ts.021646

Microbial diversity analysis of natural fermented Chili Sauce from differentregions in Xinjiang by high-throughput sequencing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(21): 221-228 https://doi.org/10.13995/j.cnki.11-1802/ts.021646

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Received	Published
2019-07-11	2019-11-15
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2019-11-15

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