榨菜低盐腌制细菌群落多样性的分析
翁佩芳, 陈希, 沈锡权, 吴祖芳, 任静
Microbial Community Diversity Analysis During the Pickled Processing of Mustard Tuber with Low-Salinity
WENG Pei-Fang, CHEN Xi, SHEN Xi-Quan, WU Zu-Fang, REN Jing
中国农业科学
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2012, (2): 338
-345
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DOI: 10.3864/j.issn.0578-1752.2012.02.016
