Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology

Published 2017 View Full Article

Authors

Keywords

Home-made Sichuan paocai, SMRT sequencing technology, Bacterial composition, Titratable acidity

Journal

FOOD CONTROL

Volume 78, Issue -, Pages 14-23

Publisher

Elsevier BV

Online

2017-02-06

DOI

10.1016/j.foodcont.2017.02.006

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