Bacterial community diversity of traditional fermented vegetables in China

文献类型: 外文期刊

第一作者: Liu, Daqun

作者: Liu, Daqun;Tong, Chuan

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关键词: Bacterial diversity;Fermented vegetable;Lactic acid bacteria;16S rRNA sequencing

期刊名称:LWT-FOOD SCIENCE AND TECHNOLOGY ( 影响因子:4.952; 五年影响因子:5.383 )

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收录情况: SCI

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分类号: TS2

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