المؤلفون: ZHAO Ruihuan, CHEN Qianrui, GU Dahai, XU Zhiqiang

المصدر: Shipin Kexue, Vol 45, Iss 10, Pp 118-125 (2024)

مصطلحات موضوعية: lufeng aromatic vinegar, high-throughput sequencing technology, bacterial diversity, community structure, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-10-014.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/4e6c76a4541b4f46b26d9f191ed7c27c