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Dynamics and diversity of a microbial community during the fermentation of industrialized Qingcai paocai, a traditional Chinese fermented vegetable food, as assessed by Illumina MiSeq sequencing, DGGE and qPCR assay

Crossref DOI link: https://doi.org/10.1007/s13213-017-1321-z

Published Online: 2018-01-06

Published Print: 2018-02

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