identification of bacterial communities of Opuntia wine fermentation
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下载链接：
https://www.ncbi.nlm.nih.gov/sra/SRP372272
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资源简介：
Identification of autochthonous bacterial communities isolated from two prickly pear wine fermentation. Two different processes of juice treatment. the first one was the use of conventional juice fermentation, the second one was the thermal treatment of juice at 90C before fermentation.
创建时间：
2023-05-01
