Bacterial community diversity of traditional fermented vegetables in China

Published 2017 View Full Article

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Title
Bacterial community diversity of traditional fermented vegetables in China
Authors
Keywords
Bacterial diversity, Fermented vegetable, Lactic acid bacteria, 16S rRNA sequencing
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 86, Issue -, Pages 40-48
Publisher
Elsevier BV
Online
2017-07-25
DOI
10.1016/j.lwt.2017.07.040

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