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	Development of Reverse Transcription Quantitative Real-Time PCR (RT-qPCR) Assays for Monitoring Saccharomycopsis fibuligera, Rhizopus oryzae, and Monascus purpureus During the Traditional Brewing of Hong Qu Glutinous Rice Wine
	Lv, Xu-Cong; Jia, Rui-Bo; Chen, Jing-Hao; Zhou, Wen-Bin; Li, Yan; Xu, Bing-Xin; Liang, Yi-Ting; Liu, Bin; Chen, Shao-Jun; Tian, Yu-Ting
刊名	FOOD ANALYTICAL METHODS
	2017
卷号	10页码:161-171
关键词	Reverse transcription quantitative real-time PCR (RT-qPCR) Dominant microorganisms Species-specific primers Traditional brewing Hong Qu glutinous rice wine
ISSN号	1936-9751
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2891843
专题	福州大学
推荐引用方式 GB/T 7714	Lv, Xu-Cong,Jia, Rui-Bo,Chen, Jing-Hao,et al. Development of Reverse Transcription Quantitative Real-Time PCR (RT-qPCR) Assays for Monitoring Saccharomycopsis fibuligera, Rhizopus oryzae, and Monascus purpureus During the Traditional Brewing of Hong Qu Glutinous Rice Wine[J]. FOOD ANALYTICAL METHODS,2017,10:161-171.
APA	Lv, Xu-Cong.,Jia, Rui-Bo.,Chen, Jing-Hao.,Zhou, Wen-Bin.,Li, Yan.,...&Ni, Li.(2017).Development of Reverse Transcription Quantitative Real-Time PCR (RT-qPCR) Assays for Monitoring Saccharomycopsis fibuligera, Rhizopus oryzae, and Monascus purpureus During the Traditional Brewing of Hong Qu Glutinous Rice Wine.FOOD ANALYTICAL METHODS,10,161-171.
MLA	Lv, Xu-Cong,et al."Development of Reverse Transcription Quantitative Real-Time PCR (RT-qPCR) Assays for Monitoring Saccharomycopsis fibuligera, Rhizopus oryzae, and Monascus purpureus During the Traditional Brewing of Hong Qu Glutinous Rice Wine".FOOD ANALYTICAL METHODS 10(2017):161-171.

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