Dynamic succession of prokaryotic microbial communities and physicochemical properties during the fermentation of Zhacai

doi:10.13995/j.cnki.11-1802/ts.025106

WU Xiaohong, GAO Shengping, JIANG Caiyun, WANG Qingzheng

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (1) : 27-34.

PDF(8489 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (1) : 27-34. DOI: 10.13995/j.cnki.11-1802/ts.025106

Dynamic succession of prokaryotic microbial communities and physicochemical properties during the fermentation of Zhacai

{{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}}, 2021, 47(1): 27-34 https://doi.org/10.13995/j.cnki.11-1802/ts.025106

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(8489 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2020-07-20	2020-08-20	2021-01-15
Issue Date
2021-02-03

Please choose a citation manager

Content to export