Volume 41 Issue 18

Sep. 2020

Turn off MathJax

Article Contents

References

Science and Technology of Food Industry > 2020 > 41(18): .

PDF (13952 KB)

More Information

Available Online: November 23, 2020

Graphical Abstract

Abstract

FullText(HTML)

References (0)

References

[1]	LAI Maojia, MOU Yan, YI Yuwen, FAN Wenjiao, QIAO Xing. Correlation Analysis between Microbial Diversity and Flavor Compounds in Sichuan Fermented Sausage[J]. Science and Technology of Food Industry, 2025, 46(6): 303-314. DOI: 10.13386/j.issn1002-0306.2024040421
[2]	SUI Yumeng, WANG Huiping, LIU Jiaqi, KONG Baohua, QIN Ligang, CHEN Qian. Biogenic Amine Formation Based on Microbial Diversity in Fermented Foods: A Review[J]. Science and Technology of Food Industry, 2024, 45(2): 356-363. DOI: 10.13386/j.issn1002-0306.2023020123
[3]	Xutao MAI, Wenzhuo WANG, Yuhang ZHENG, Fang LIU, Zhilan SUN, Weimin XU. Effects of Different Packaging Methods on the Microbial Diversity in Chilled Chicken[J]. Science and Technology of Food Industry, 2023, 44(13): 367-374. DOI: 10.13386/j.issn1002-0306.2022090004
[4]	ZHAO Jieyu, WEI Tao, QIN Fei, LIU Qian. Analysis of Sensory Quality, Physicochemical Characteristics and Microbial Diversity of Kombucha Beverages[J]. Science and Technology of Food Industry, 2023, 44(1): 172-180. DOI: 10.13386/j.issn1002-0306.2022030072
[5]	XU Xiahong, YANG Sha, SHAN Changsong, CHEN Zhigang. Effects of Different Preservation Treatments on Quality of Wet Rice Noodles and Microbial Diversity of Spoiled Samples[J]. Science and Technology of Food Industry, 2021, 42(21): 158-165. DOI: 10.13386/j.issn1002-0306.2021030021
[6]	Jing MA, Linlin ZHANG, Shatuo CHAI, Xun WANG, Zhanhong CUI, Lu SUN, Shujie LIU. Study on Microbial Diversity in Milk of Yak and Cattle-Yak in Qinghai-Tibet Plateau Based on High-throughput Sequencing Technology[J]. Science and Technology of Food Industry, 2021, 42(9): 122-128. DOI: 10.13386/j.issn1002-0306.2020080045
[7]	XIANG Fan-shu, LIU Xue-ting, DAI Cheng-yang, ZHANG Zhen-dong, GUO Zhuang. Analysis of Microbial Diversity of Rice Wine in Xuanen Area Based on MiSeq High-throughput Sequencing Technology[J]. Science and Technology of Food Industry, 2020, 41(21): 128-132,138. DOI: 10.13386/j.issn1002-0306.2019110207
[8]	MA Yan-shi, JIANG Ming, LI Hui, PEI Fang-yi. Analysis of Microbial Diversity of Northeast Soy Sauce Based on High-throughput Sequencing Technology[J]. Science and Technology of Food Industry, 2020, 41(12): 100-105. DOI: 10.13386/j.issn1002-0306.2020.12.016
[9]	QIU Wei-hua. Research Advances on Microbial Diversity and Its Analytical Methods of Kombucha[J]. Science and Technology of Food Industry, 2019, 40(24): 311-317. DOI: 10.13386/j.issn1002-0306.2019.24.052
[10]	LI Wei-cheng, HOU Qiang-chuan, YU Jie, SUN Zhi-hong, SUN Tian-song. Study on the diversity of microbial in traditional fermented dairy products[J]. Science and Technology of Food Industry, 2018, 39(1): 131-136. DOI: 10.13386/j.issn1002-0306.2018.01.025

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	李宁洁，景炳年，王伟，刘雨晴，谢晓阳，董跟来，王学方，魏磊. 五月艾营养成分、活性物质及重金属含量测定与分析. 生物技术进展. 2025(01): 102-109 .
2.	景炳年，常霞，魏磊，谢晓阳，周雍，王志尧，刘雨晴，王伟. 博爱县赤松茸营养成分、生物活性物质及重金属含量分析与评价. 食品工业科技. 2022(04): 278-285 . 本站查看
3.	吴孟华，邓静，张英，李杰，黄建香，林泽斌，曹晖. 岭南鲍姑艾(红脚艾)的品种考证. 中药材. 2022(01): 235-241 .
4.	农彦贤，郝红梅，叶志杰，彭慎，谭冬明，李玉英. 红蓝草主要营养成分分析与评价. 广东化工. 2021(10): 234-237 .
5.	沈宏桂，刘立萍，罗宏泉，陈慧，贺鹏. ICP-AES法对怀化地区艾草的21种矿质元素分析. 农业与技术. 2021(20): 74-76 .
6.	梅瑜，徐世强，顾艳，孙铭阳，周芳，李静宇，张闻婷，王继华. 红脚艾蒿的转录组解析. 广东农业科学. 2021(12): 174-180 .