High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food-Reference-Cited by-同舟云学术

High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food

Published:2020-04 Issue: Volume:86 Page:103340
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Xu Dandan,Wang Peng,Zhang Xin,Zhang Jian,Sun Yong,Gao Lihua,Wang Wenping

Funder

National Key R&D Program of China

Beijing Postdoctoral Research Foundation

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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