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J-GLOBAL ID:202002291802782748   Reference number:20A0238430

Bacterial Community Structure and Diversity during Rosa roxburghii Pomace Fermentation Based on High-throughput Sequencing Analysis

ハイスループットシークエンシング分析に基づき,自然発酵における細菌群集構造と多様性を分析した。【JST・京大機械翻訳】
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Volume: 40  Issue: 22  Page: 110-114  Publication year: 2019 
JST Material Number: C2152A  ISSN: 1002-0306  Document type: Article
Article type: 原著論文  Country of issue: China (CHN)  Language: CHINESE (ZH)
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General  ,  Plant biochemistry  ,  Vegetables and processed vegetable products 
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