Microbial diversity of sourdough starter before and after frozen
收藏NIAID Data Ecosystem2026-03-14 收录
下载链接：
https://www.ncbi.nlm.nih.gov/bioproject/PRJNA931763
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资源简介：
The microbial community structure and abundance of related metabolic genes in different fermented sourdough starters before and after frozen were analyzed by metagenomic sequencing method. This study is expected to lay a foundation to find out the mechanism of the storage stability after frozen conditions of Chinese traditional dough starter of Jiaozi and Laomian.
创建时间：
2023-02-05
