المؤلفون: BAN Yuhan, YANG Bingbing, MA Aijin, LI Weidong, SANG Yaxin, SUN Jilu

المصدر: Shipin Kexue, Vol 44, Iss 8, Pp 143-151 (2023)

مصطلحات موضوعية: low-salt shrimp paste, spices, high-throughput sequencing, microbial diversity, physicochemical properties, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-020.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/6263d956b6ef4f44897844305948b786