المؤلفون: LIU Jiaxin, YE Xiaoting, YU Yongjian, WANG Ke, ZHU Yuanyuan, YU Zhen, HAN Dong, LIU Peng, WANG Yuqin

المصدر: Shipin Kexue, Vol 44, Iss 17, Pp 225-247 (2023)

مصطلحات موضوعية: traditional vinegar, microbial community, diversity, interaction, targeted regulation, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-17-027.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/164cb25959424c6f8ab693d2ba19a0b8