High-throughput sequencing combined with traditional microbial cultural method to study microbial diversity and community changes in soy sauce moromi

WU Yalong, YANG Kai, SHI Meimei, LYU Pengjun, WANG Dongdong, LI Long, TANG Yao, ZHANG Qisheng

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (3) : 75-82.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (3) : 75-82. DOI: 10.13995/j.cnki.11-1802/ts.031469

High-throughput sequencing combined with traditional microbial cultural method to study microbial diversity and community changes in soy sauce moromi

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(3): 75-82 https://doi.org/10.13995/j.cnki.11-1802/ts.031469

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