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	Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea.
	Li, Qin; Chai, Shuo; Li, Yongdi; Huang, Jianan; Luo, Yu; Xiao, Lizheng*; Liu, Zhonghua*
刊名	Frontiers in Microbiology
	2018
卷号	9期号:JUL页码:1509
关键词	Illumina MiSeq sequencing biochemical components food fermentation microbial community primary dark tea
ISSN号	1664-302X
DOI	10.3389/fmicb.2018.01509
URL标识	查看原文
WOS记录号	WOS:000438070600001
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5118523
专题	湖南农业大学
作者单位	1.[Chai, Shuo 2.Liu, Zhonghua 3.Li, Qin 4.Xiao, Lizheng 5.Huang, Jianan 6.Li, Yongdi] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha, Hunan, Peoples R China.
推荐引用方式 GB/T 7714	Li, Qin,Chai, Shuo,Li, Yongdi,et al. Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea.[J]. Frontiers in Microbiology,2018,9(JUL):1509.
APA	Li, Qin.,Chai, Shuo.,Li, Yongdi.,Huang, Jianan.,Luo, Yu.,...&Liu, Zhonghua*.(2018).Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea..Frontiers in Microbiology,9(JUL),1509.
MLA	Li, Qin,et al."Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea.".Frontiers in Microbiology 9.JUL(2018):1509.

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