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	Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine
	Lv, Xu-Cong; Jiang, Ya-Jun; Liu, Jie; Guo, Wei-Ling; Liu, Zhi-Bin; Zhang, Wen; Rao, Ping-Fan; Ni, Li
刊名	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
	2017
卷号	255页码:58-65
关键词	Traditional fermentation starters Fungal community structure PCR primers Denaturing gradient gel electrophoresis (DGGE) Hong Qu glutinous rice wine
ISSN号	0168-1605
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/2893670
专题	福州大学
推荐引用方式 GB/T 7714	Lv, Xu-Cong,Jiang, Ya-Jun,Liu, Jie,et al. Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine[J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,2017,255:58-65.
APA	Lv, Xu-Cong.,Jiang, Ya-Jun.,Liu, Jie.,Guo, Wei-Ling.,Liu, Zhi-Bin.,...&Ni, Li.(2017).Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,255,58-65.
MLA	Lv, Xu-Cong,et al."Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine".INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 255(2017):58-65.

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