文献
J-GLOBAL ID:202002268611533869
整理番号:20A2792098
Jinhua Hamにおける特徴的フレーバ形成に関連する優勢微生物コミュニティのハイスループットシークエンシングベース特性化【JST・京大機械翻訳】
High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham
著者 (7件):
Wang Yanbo
(Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China)
,
Li Fan
(Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China)
,
Chen Jian
(Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China)
,
Sun Zhihua
(Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China)
,
Wang Feifei
(Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China)
,
Wang Chong
(Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China)
,
Fu Linglin
(Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China)
資料名:
Food Microbiology
(Food Microbiology)
巻:
94
ページ:
Null
発行年:
2021年
JST資料番号:
A0012B
ISSN:
0740-0020
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)