Whole genome and flavor formation analysis of a Bacillus licheniformis strain from Douchi

ZHANG Panwen; LI Hao; XU Yuhong; YANG Huilin; WANG Xiaolan

doi:10.13995/j.cnki.11-1802/ts.030716

Whole genome and flavor formation analysis of a Bacillus licheniformis strain from Douchi

ZHANG Panwen, LI Hao, XU Yuhong, YANG Huilin, WANG Xiaolan

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (19) : 36-43.

PDF(3631 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (19) : 36-43. DOI: 10.13995/j.cnki.11-1802/ts.030716

Whole genome and flavor formation analysis of a Bacillus licheniformis strain from Douchi

{{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}}, 2022, 48(19): 36-43 https://doi.org/10.13995/j.cnki.11-1802/ts.030716

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(3631 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2022-01-11	2022-03-21	2022-10-15
Issue Date
2022-11-01

Please choose a citation manager

Content to export