Comparative analysis of bacterial community and gene function between sour porridge from Hequ and Wuyuan

ZHANG Qing, SHI Jinghong

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (6) : 235-240.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (6) : 235-240. DOI: 10.13995/j.cnki.11-1802/ts.032385

Comparative analysis of bacterial community and gene function between sour porridge from Hequ and Wuyuan

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(6): 235-240 https://doi.org/10.13995/j.cnki.11-1802/ts.032385

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