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	Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean.
	Yu-Hang Chen; Xue-Wei Liu; Jia-Ling Huang; Saira Baloch; Xin Xu; Xiao-Fang Pei
刊名	Food research international (Ottawa, Ont.)
	2019
卷号	Vol.116页码:1289-1297
关键词	Biogenic amines Chemical analysis Fermented soybean High-throughput nucleotide sequencing Microbial diversity Shuidouchi
ISSN号	1873-7145
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4739882
专题	湖南大学
作者单位	1.Department of Public Health Laboratory Sciences, West China School of Public Health and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 61000, China. Shanghai Municipal Center for Disease Control & 2.Prevention, Shanghai 200336, China. Department of Public Health Laboratory Sciences, West China School of Public Health and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 61000, China. Electronic address: xxpei@scu.edu.cn.
推荐引用方式 GB/T 7714	Yu-Hang Chen,Xue-Wei Liu,Jia-Ling Huang,et al. Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean.[J]. Food research international (Ottawa, Ont.),2019,Vol.116:1289-1297.
APA	Yu-Hang Chen,Xue-Wei Liu,Jia-Ling Huang,Saira Baloch,Xin Xu,&Xiao-Fang Pei.(2019).Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean..Food research international (Ottawa, Ont.),Vol.116,1289-1297.
MLA	Yu-Hang Chen,et al."Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean.".Food research international (Ottawa, Ont.) Vol.116(2019):1289-1297.

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