Analysis of bacterial diversity and functional prediction of sour meat in Cili and Guzhang regions

doi:10.13995/j.cnki.11-1802/ts.026313

WANG Ziyuan, SONG Tingyu, SHAO Yijun, LING Xia, HOU Qiangchuan, GUO Zhuang

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (20) : 126-132.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (20) : 126-132. DOI: 10.13995/j.cnki.11-1802/ts.026313

Analysis of bacterial diversity and functional prediction of sour meat in Cili and Guzhang regions

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(20): 126-132 https://doi.org/10.13995/j.cnki.11-1802/ts.026313

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Received	Revised	Published
2020-11-29	2021-01-03	2021-10-25
Issue Date
2021-11-18

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