Comparison of Bacterial Diversity in Traditional Yak Fermented Dairy Products in Tibetan Areas of Gansu Based on Illumina MiSeq High-throughput Technology

被引：0
|
作者：
Zhu, Xiao [1 ]
Liang, Qi [1 ]
Wang, Xiangzhu [2 ]
Liu, Ying [2 ]
机构：
[1] College of Food Science and Engineering, Gansu Agricultural University, Functional Dairy Product Engineering Laboratory of Gansu Province, Lanzhou,730070, China
[2] Gansu Linxia Liaoyuan Dairy Co., Ltd., Linxia,731100, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 04期
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摘要：
32
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页码：336 / 344
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