Study on bacterial diversity during rapeseed cake fermentation
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下载链接：
https://www.ncbi.nlm.nih.gov/sra/SRP392657
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资源简介：
In order to improve the utilization rate of rapeseed cake, the changes of bacterial community structure in four periods during the natural fermentation and enzymatic fermentation of rapeseed cake were studied, which provided a theoretical basis for the fermentation and deep utilization of rapeseed cake.
创建时间：
2022-08-17
