Microbial Community Diversity Analysis During the Pickled Processing of Mustard Tuber with Low-Salinity

WENGPei-Fang, CHENXi, SHENXi-Quan, WUZu-Fang, RENJing

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Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (2) : 338-345. DOI: 10.3864/j.issn.0578-1752.2012.02.016
STORAGE·FRESH-KEEPING·PROCESSING

Microbial Community Diversity Analysis During the Pickled Processing of Mustard Tuber with Low-Salinity

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2012, 45(2): 338-345 https://doi.org/10.3864/j.issn.0578-1752.2012.02.016

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