Analysis of active microbial community structure changes in industrial cowpea pickle fermentation based on meta-transcriptomics technology

doi:10.13995/j.cnki.11-1802/ts.023497

WEI Wenli, MIYAO Shigeo, WU Zhengyun, ZHANG Wenxue

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 60-65.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 60-65. DOI: 10.13995/j.cnki.11-1802/ts.023497

Analysis of active microbial community structure changes in industrial cowpea pickle fermentation based on meta-transcriptomics technology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(10): 60-65 https://doi.org/10.13995/j.cnki.11-1802/ts.023497

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Received	Published
2020-02-03	2020-05-25
Issue Date
2020-03-10

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