Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR-denaturing gradient gel electrophoresis, HPLC and plate techniques-Reference-Cited by-同舟云学术

Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR-denaturing gradient gel electrophoresis, HPLC and plate techniques

Published:2014-05-16 Issue:11 Volume:49 Page:2499-2505
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Cheng Lili¹,Lin Weifeng²,Li Pan¹,Huang Jianfei¹,Luo Lixin¹

Affiliation:

1. School of Bioscience and Bioengineering; South China University of Technology; Guangzhou 510006 China

2. School of Food and Biotechnology; South China University of Technology; Guangzhou 510640 China

Funder

the National Natural Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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