Microbial Communities and Physiochemical Properties of four Distinctive Traditionally Fermented Vegetables from North China and Its Influence on Quality and Safety
收藏NIAID Data Ecosystem2026-03-13 收录
下载链接：
https://www.ncbi.nlm.nih.gov/bioproject/PRJNA776401
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资源简介：
this study provide detailed insight into the relationship between the bacterial communities and physicochemical indices of fermented vegetables and may improve the quality and safety of traditional Chinese fermented vegetables.
创建时间：
2021-10-30
