Bacterial and fungal community structure and diversity analysis in pickled <i>Allium chinenese</i> and pickled pepper

doi:10.13995/j.cnki.11-1802/ts.029165

Bacterial and fungal community structure and diversity analysis in pickled Allium chinenese and pickled pepper

YANG Zhenguang, REN Hongbing, SU Shu, LIU Bingzhen, LI Lirong, CAO Jianxin

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (16) : 196-202.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (16) : 196-202. DOI: 10.13995/j.cnki.11-1802/ts.029165

Bacterial and fungal community structure and diversity analysis in pickled Allium chinenese and pickled pepper

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(16): 196-202 https://doi.org/10.13995/j.cnki.11-1802/ts.029165

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Received	Revised
2021-08-25	2021-12-30
Issue Date
2022-09-16

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