Assessment of the bacterial and fungal diversity in home‐made yoghurts of Xinjiang, China by pyrosequencing

E-ISSN： 1097-0010|95|10|2007-2015

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.95, Iss.10, 2015-08, pp. : 2007-2015

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