Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|22-1147|10|M2265-M2271

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.22-1147, Iss.10, 2015-10, pp. : M2265-M2271

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