Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing
Crossref DOI link: https://doi.org/10.1007/s00284-015-0823-9
Published Online: 2015-04-24
Published Print: 2015-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Peng, Qian
Yang, Yanping
Guo, Yanyun
Han, Ye
Text and Data Mining valid from 2015-04-24