1. Reproducible, interactive, scalable and extensible microbiome data science using QIIME 2;Bokulich;Nature Biotechnology,2019
2. The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development;Chen;LWT,2017
3. Microbial and chemical properties of Cambodian traditional fermented fish products;Chuon;Journal of the Science of Food and Agriculture,2014
4. Characterization of Staphylococcus xylosus LQ3 and its application in dried cured sausage;Cruxen;Food Science & Technology,2017
5. UPARSE: Highly accurate OTU sequences from microbial amplicon reads;Edgar;Nature Methods,2013