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浏览/检索结果: 共2条，第1-2条 帮助 限定条件 专题：福州大学    第一署名单位    第一作者单位    通讯作者单位     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 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 期刊论文 FOOD ANALYTICAL METHODS, 2017, 卷号: 10, 页码: 161-171 作者:  Lv, Xu-Cong;  Jia, Rui-Bo 收藏  |  浏览/下载：10/0  |  提交时间：2019/11/21 Reverse transcription quantitative real-time PCR (RT-qPCR)  Dominant microorganisms  Species-specific primers  Traditional brewing  Hong Qu glutinous rice wine   Development of propidium monoazide combined with real-time quantitative PCR (PMA-qPCR) assays to quantify viable dominant microorganisms responsible for the traditional brewing of Hong Qu glutinous rice wine 期刊论文 FOOD CONTROL, 2016, 卷号: 66, 页码: 69-78 作者:  Lv, Xu-Cong;  Li, Yan;  Qiu, Wan-Wei;  Wu, Xiao-Qi;  Xu, Bing-Xin 收藏  |  浏览/下载：8/0  |  提交时间：2019/11/21 Quantitative PCR (qPCR)  Viable dominant microorganisms  Traditional brewing process  Propidium monoazide (PMA)  Hong Qu glutinous rice wine