文献
J-GLOBAL ID:201502260189665297
整理番号:15A0457423
多重カルチャー独立法によるWuyi Hong Qu糯米醸造酒の伝統的醸造時の真菌集団および動力学の特性化
Characterization of fungal community and dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of multiple culture-independent methods
著者 (7件):
LV Xu-Cong
(Inst. of Food Sci. and Technol., Coll. of Biological Sci. and Technol., Fuzhou Univ., Fuzhou, Fujian 350108, CHN)
,
LV Xu-Cong
(National Engineering Res. Center of JUNCAO Technol., Fujian Agriculture and Forestry Univ., Fuzhou, Fujian 350002, CHN)
,
CAI Qi-Qi
(Inst. of Food Sci. and Technol., Coll. of Biological Sci. and Technol., Fuzhou Univ., Fuzhou, Fujian 350108, CHN)
,
KE Xin-Xin
(Inst. of Food Sci. and Technol., Coll. of Biological Sci. and Technol., Fuzhou Univ., Fuzhou, Fujian 350108, CHN)
,
CHEN Fang
(Inst. of Food Sci. and Technol., Coll. of Biological Sci. and Technol., Fuzhou Univ., Fuzhou, Fujian 350108, CHN)
,
RAO Ping-Fan
(Inst. of Food Sci. and Technol., Coll. of Biological Sci. and Technol., Fuzhou Univ., Fuzhou, Fujian 350108, CHN)
,
NI Li
(Inst. of Food Sci. and Technol., Coll. of Biological Sci. and Technol., Fuzhou Univ., Fuzhou, Fujian 350108, CHN)
資料名:
Food Control
(Food Control)
巻:
54
ページ:
231-239
発行年:
2015年08月
JST資料番号:
W0246A
ISSN:
0956-7135
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)