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	Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE
	Lv, Xu-Cong; Weng, Xing; Zhang, Wen; Rao, Ping-Fan; Ni, Li
刊名	FOOD CONTROL
	2012
卷号	28页码:426-434
关键词	16S rRNA and 18S rRNA genes Fermentation starters Microbial composition DGGE Hong Qu glutinous rice wine
ISSN号	0956-7135
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/2904654
专题	福州大学
推荐引用方式 GB/T 7714	Lv, Xu-Cong,Weng, Xing,Zhang, Wen,et al. Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE[J]. FOOD CONTROL,2012,28:426-434.
APA	Lv, Xu-Cong,Weng, Xing,Zhang, Wen,Rao, Ping-Fan,&Ni, Li.(2012).Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE.FOOD CONTROL,28,426-434.
MLA	Lv, Xu-Cong,et al."Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE".FOOD CONTROL 28(2012):426-434.

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