| Study on the diversity of microbial communities and chemical constituents in Sichuan pickles. | |
| Shuai Zhang; Zuchao Lei; Xiufeng Long; Peng Qiu; Lei Wang; Zhigang Zeng; Yongqiang Tian | |
| 刊名 | Journal of Chemical & Pharmaceutical Research
 |
| 2015 | |
| 卷号 | Vol.7 No.4页码:1429-1435 |
| 关键词 | Bacterial community structure Chemical Constituents Pickled vegetables |
| ISSN号 | 0975-7384 |
| URL标识 | 查看原文 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/1907663 |
| 专题 | 四川大学 |
| 作者单位 | 1.Sichuan Industrial Institute of Antibiotics, Chengdu University, No. 2.Department of Pharmaceutical and Biological Engineering College of Chemical Engineering Sichuan University, Chengdu, Sichuan, China 3.Key Laboratory of Leather Chemistry and Engineering, Ministry of Education and College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, Sichuan, China 4.Zhonghe Rd, Longtan Urban Industry Concentrate Zone, 2nd Section, East 3rd Rd, Chengdu, Sichuan, China |
| 推荐引用方式 GB/T 7714 | Shuai Zhang,Zuchao Lei,Xiufeng Long,et al. Study on the diversity of microbial communities and chemical constituents in Sichuan pickles.[J]. Journal of Chemical & Pharmaceutical Research,2015,Vol.7 No.4:1429-1435. |
| APA | Shuai Zhang.,Zuchao Lei.,Xiufeng Long.,Peng Qiu.,Lei Wang.,...&Yongqiang Tian.(2015).Study on the diversity of microbial communities and chemical constituents in Sichuan pickles..Journal of Chemical & Pharmaceutical Research,Vol.7 No.4,1429-1435. |
| MLA | Shuai Zhang,et al."Study on the diversity of microbial communities and chemical constituents in Sichuan pickles.".Journal of Chemical & Pharmaceutical Research Vol.7 No.4(2015):1429-1435. |
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