Analysis of bacteria diversity in fresh fingered citron and Laoxianghuang based on high throughput sequencing and culture methodology

doi:10.13995/j.cnki.11-1802/ts.022375

GE Zilong, ZHANG Zejin, ZHOU Aimei, CHEN Song, ZHONG Qingping

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 250-256.

PDF(3010 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 250-256. DOI: 10.13995/j.cnki.11-1802/ts.022375

Analysis of bacteria diversity in fresh fingered citron and Laoxianghuang based on high throughput sequencing and culture methodology

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(3): 250-256 https://doi.org/10.13995/j.cnki.11-1802/ts.022375

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(3010 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2019-09-25	2020-02-15
Issue Date
2020-03-13

Please choose a citation manager

Content to export