Bacterial diversity analysis of traditional naturally fermented pickles from different regions in China by 16S rDNA

doi:10.13995/j.cnki.11-1802/ts.024438

LIU Qiao, LUO Qiang, ZHANG Ming, SHENGLONG Nayong, GUAN Renmei, LUO Fan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 91-97.

PDF(2311 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 91-97. DOI: 10.13995/j.cnki.11-1802/ts.024438

Bacterial diversity analysis of traditional naturally fermented pickles from different regions in China by 16S rDNA

{{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(22): 91-97 https://doi.org/10.13995/j.cnki.11-1802/ts.024438

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(2311 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2020-05-18	2020-06-04	2020-11-25
Issue Date
2020-12-11

Please choose a citation manager

Content to export