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Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers.
Liu, Lei; She, Xiao; Chen, Xing; Qian, Yang; Tao, Yufei; Li, Yalin; Guo, Shuyu; Xiang, Wenliang; Liu, Guorong; Rao, Yu.
Afiliación
  • Liu L; School of Food Science and Bioengineering, Xihua University, Chengdu, China.
  • She X; School of Food Science and Bioengineering, Xihua University, Chengdu, China.
  • Chen X; School of Food Science and Bioengineering, Xihua University, Chengdu, China.
  • Qian Y; School of Food Science and Bioengineering, Xihua University, Chengdu, China.
  • Tao Y; Department of Wine and Food Engineering, Sichuan Technology and Business College, Dujiangyan, China.
  • Li Y; School of Food Science and Bioengineering, Xihua University, Chengdu, China.
  • Guo S; School of Food Science and Bioengineering, Xihua University, Chengdu, China.
  • Xiang W; School of Food Science and Bioengineering, Xihua University, Chengdu, China.
  • Liu G; School of Food Science and Bioengineering, Xihua University, Chengdu, China.
  • Rao Y; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China.
Front Microbiol ; 11: 445, 2020.
Article en En | MEDLINE | ID: mdl-32318030
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Front Microbiol Año: 2020 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Front Microbiol Año: 2020 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza