Metaproteomics of Jiuqu starter and fermented grains
收藏中国科技资源共享网2026-04-08 更新2026-01-30 收录
下载链接：
https://escience.org.cn/metadata/detail?cstrId=CSTR:17970.11.A001G.202003.000917&id=774e74221ac511e980780242ac120006:CSTR:A0006.11.A001G.202003.000917
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资源简介：
To study the characteristics of proteins in Chinese Chixiang-flavor Baijiu fermentation, a label-free quantitative proteomics approach was established to identify proteins in Jiuqu starter and fermented grains.
提供机构：
国家人口健康科学数据中心
创建时间：
2020-11-24
