Research progress on microbial diversity and dynamic changes of community structure in the traditional fermented food

doi:10.11882/j.issn.0254-5071.2016.09.005

WU Jinju, HU Jiaqi, YU Bo, LI Yunjie

China Brewing ›› 2016, Vol. 35 ›› Issue (9) : 20-23.

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China Brewing ›› 2016, Vol. 35 ›› Issue (9) : 20-23. DOI: 10.11882/j.issn.0254-5071.2016.09.005

Research progress on microbial diversity and dynamic changes of community structure in the traditional fermented food

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 35(9): 20-23 https://doi.org/10.11882/j.issn.0254-5071.2016.09.005

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