An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation-Reference-Cited by-同舟云学术

An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation

Published:2021-07 Issue: Volume:349 Page:129131
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Xiaoyan,Qian Min,Shen Yixiao,Qin Xuan,Huang Hancong,Yang Hong,He Yilong,Bai Weidong

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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