Lactobacillus futsaii subsp. chongqingii subsp. nov., Isolated from a Traditional Chinese Pickle
Crossref DOI link: https://doi.org/10.1007/s00284-018-1601-2
Published Online: 2018-11-24
Published Print: 2019-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Du, Xin
Cao, Kang
Tan, Mingzheng
Pan, Qu
Funding for this research was provided by:
the National Natural Science Foundation of China (31170007)
Text and Data Mining valid from 2018-11-24
Article History
Received: 10 October 2018
Accepted: 20 November 2018
First Online: 24 November 2018