Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread-Reference-Cited by-同舟云学术

Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread

Published:2019-02 Issue: Volume:274 Page:710-717
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhao Zheng,Mu Taihua,Sun Hongnan

Funder

National Key Research and Development Program of China

Collaborative Innovation Task of CAAS

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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