Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing
Author:
Affiliation:
1. Dept. of Food Science and Nutrition; Zhejiang Univ; Hangzhou 310058 China
2. Food Science and Human Nutrition; Clemson Univ; S.C 29634 U.S.A
Publisher
Wiley
Subject
Food Science
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